Pan-fried chicken in mushroom sauce

Pan-fried chicken in mushroom sauce

Creamy chicken and mushroom dish - a fabulous French seasonal recipe

Difficulty and servings

Moderately easy

Serves 6

Preparation and cooking times

Total time

READY IN 1½ - 1¾ HRS

Freezable

Method

  1. Heat the oil in a large non-stick frying pan. Fry the thighs for 8-10 mins, skin side only, until golden brown, then transfer to a casserole dish. Fry the drumsticks for about 5 mins each side and add them to the thighs.
  2. Pour the stock over the chicken legs in the casserole. There should be enough stock to just cover the chicken, if not add a little water. Bring stock to the boil and cover, leaving lid slightly ajar. Cook at just below simmering point for 30-35 mins until chicken is cooked.
  3. While chicken is simmering, drain oil from the pan. Heat the butter in pan and add onion. Sweat onion for 5 mins until soft, but not coloured. Turn up the heat, add the mushrooms, then fry for 3 mins until they soften and start to smell wonderful. Pour over the white wine, raise the heat to maximum and boil rapidly for 6-8 mins until reduced by two-thirds. Turn off the heat and leave until chicken has cooked.
  4. Once chicken legs are cooked, strain stock into pan with the onion, mushrooms and white wine, bring back to the boil and reduce again by two-thirds until it is thick and syrupy. Pour in double cream, bring it to the boil, season if you want, then pour it over chicken. Heat chicken through in the sauce for 2-3 mins then turn off the heat and leave for a few mins before serving. This is such an aromatic and beautiful looking dish you should serve it straight from the casserole with the lid on.
Try

Like this?

Try some of our other chicken dishes, Mustard-stuffed chicken, Chicken cacciatore or Parmesan spring chicken.

600 kcalories, protein 50g, carbohydrate 3g, fat 40 g, saturated fat 22g, fibre 1g, salt 0.8 g

Recipe from Good Food magazine, October 2004.

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Latest comments and suggestions

Results 1-20

  • Binder photo Julie Smart

    2007-11-11 11:24:17.328865

    Julie Smart commented on this recipe

    Stunning dish. Easy enough to enjoy mid-week after work and impressive enough to serve up at a dinner party.

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  • Binder photo Julie Smart

    2007-11-11 11:28:49.942206

    Julie Smart rated this recipe

    5 stars

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  • Binder photo Sami

    2008-01-07 18:25:31.311862

    Sami commented on this recipe

    This dish really impressed my friends. Its a lovely creamy comfort dish, loads of flavour from the mushrooms. Get plenty of crusty bread to mop up that wonderful sauce! Easy to make as well. A winner for us...

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  • Binder photo nikweston22

    2008-01-09 19:49:28.639626

    nikweston22 rated and commented on this recipe

    5 stars

    We loved this dish, the flavours were amazing. I was expecting it to be a lot of work with all the reducing, but it was quite easy and didn't need too much attention. I've made it again already!

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  • Binder photo jdeming79

    2008-01-13 18:34:37.967646

    jdeming79 commented on this recipe

    Didn't have enough chicken, wine or mushrooms so I used 1 extra onion and 3\4 pint of wine and 3\4 medium dry sherry. It turned out fab. Would def. make again and still may use 1\2 pint sherry as I feel it adds depth to the dish.

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  • Binder photo MalcolmAnn

    2008-01-24 20:14:17.433216

    MalcolmAnn rated and commented on this recipe

    4 stars

    Quite simply.Delicious!!

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  • Binder photo Good nosh

    2008-02-10 12:35:53.55937

    Good nosh commented on this recipe

    could you reduce the calories by using creme fraiche?

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  • Binder photo gill

    2008-02-10 14:06:54.820883

    gill rated this recipe

    5 stars

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  • Binder photo BAMBAM

    2008-02-10 20:27:10.16133

    BAMBAM rated and commented on this recipe

    5 stars

    The sauce was absolutely delicious, my fiance said it was as nice as any dish he has had in any restaurant. Will definitely make again (been told I have to!)

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  • Binder photo pauline

    2008-02-16 08:02:51.497469

    pauline rated and commented on this recipe

    5 stars

    really tasty recipe, i made it with chicken fillets instead and worked out great. i also added smoked lardons at the mushroom and onion stage to make it really special. ideal for a dinner party as a dish everyone is sure to love...lots of crusty french bread a must.

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  • Binder photo jdeming79

    2008-02-23 12:09:59.648429

    jdeming79 rated and commented on this recipe

    5 stars

    Every time i make this I use half fat creme fraiche and it come out fabulous. ( works great with chestnut mushrooms if you dont have wild mix around)

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  • Binder photo kev

    2008-02-29 19:51:53.626235

    kev rated and commented on this recipe

    4 stars

    very nice but the sauce didnt reduce much other than that delicious

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  • Binder photo Zot the Bot

    2008-03-19 11:12:26.583702

    Zot the Bot commented on this recipe

    This dish is simply delicious! We loved it, have tried it several times now for dinner parties. The first time I made it I thought the sauce would never get to the 'thick and syrupy' stage but just keep cooking it and it will eventually and its was well worth the wait. I now make 1/2 the quantity again of sauce to freeze and use it on a simple bit of chicken or pork when I'm only cooking for two during the week. I could only find chestnut mushrooms but the flavour was still superb. This is now a firm favourite in our house.

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  • Binder photo Zot the Bot

    2008-03-20 11:55:34.821988

    Zot the Bot rated this recipe

    5 stars

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  • Binder photo domesticgoddess

    2008-04-14 14:34:39.016182

    domesticgoddess commented on this recipe

    Delicious! great with a splash of marsala aswell, really brings out the mushroomy flavour.

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  • Binder photo Peter747

    2008-06-15 20:11:44.54692

    Peter747 rated and commented on this recipe

    5 stars

    Absolutely gorgeous!

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  • Binder photo Hannah G

    2008-06-26 08:58:26.870887

    Hannah G commented on this recipe

    Really easy to cook. Takes a long time for the stock and wine to reduce, but definately worth the wait. Crusty bread is a must to mop up any sauce left on the plate!

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  • Binder photo Beebee

    2008-07-08 11:08:36.010691

    Beebee rated and commented on this recipe

    5 stars

    This dish is really easy to cook and very delicious. It does take a while for the stock to reduce. highly recommended.

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  • Binder photo Neppy

    2008-07-10 15:37:56.843289

    Neppy commented on this recipe

    By my reckoning, 300ml is just over 1/2 pint. Go by the 300ml measurement - forget the 1 1/2 pints. No wonder people found it took ages for the liquid to reduce if they used 1 1/2 pints of wine instead of 1/2 pint!!!!!

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  • Binder photo gill2607

    2008-07-11 20:47:51.540844

    gill2607 rated and commented on this recipe

    5 stars

    Yes that is what i did with it - used 300 ml of wine, yet it still took time for the sauce to reduce. It was beautiful though and i would definitely recommend making this!

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Difficulty and servings

Moderately easy

Serves 6

Preparation and cooking times

Total time

READY IN 1½ - 1¾ HRS

Freezable

Creamy comfort food

Ingredients

  • 2 tbsp sunflower oil
  • 6 large, free-range chicken legs , halved at the joint so you have 6 thighs and 6 drumsticks
  • 700ml/1¼ pts chicken stock (or water)
  • 50g butter
  • 1 onion , finely diced
  • 400g mixed wild mushrooms
  • 300ml/½ pt dry white wine
  • 284ml pot double cream
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600 kcalories, protein 50g, carbohydrate 3g, fat 40 g, saturated fat 22g, fibre 1g, salt 0.8 g

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