Pan-fried chicken in mushroom sauce

Pan-fried chicken in mushroom sauce

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(192 ratings)

By

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Cooking time

Ready in 1½ - 1¾ hrs

Skill level

Moderately easy

Servings

Serves 6

Creamy chicken and mushroom dish - a fabulous French seasonal recipe

Nutrition and extra info

Additional info

  • Freezable
Nutrition info

Nutrition

kcalories
600
protein
50g
carbs
3g
fat
40g
saturates
22g
fibre
1g
sugar
0g
salt
0.8g

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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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.

Recipe from Good Food magazine, October 2004

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Comments

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davey_buttons81's picture
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This was amazing! So much flavor and so easy. So far in 2014 this is the best thing I have cooked and the best thing I have eaten. I have cooked this for friends twice now and they all really loved it and its easier than doing a full on roast with sides. I just roasted some new potato and mixed veg to go with it and it was perfect. As an option I added two tables spoons of wholegrain mustard and got a little bit more acidity to go with the earthy mushroom taste. I also fried some unsmoked bacon lardons and sprinkled then top. Thanks for this recipe. Its no in my favorite top 10 dinners!

joanneeland's picture
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I made this for my mum's 60th birthday celebrations and served it with roasted garlic and parmesan mash and some green beans - absolutely delicious, the sauce is amazing. I did change it up a little in that I just made the sauce on it's own, without the chicken element as it seemed like a faff. I followed the instructions as written (without the chicken), adding in bacon and dried wild mushroom and their soaking liquid. I then pan fried my chicken breasts separately and shoved them in the oven to cook through. I then served them with the sauce poured over. I used my homemade chicken stock in the sauce and the whole thing was fabulous, needed minimal seasoning (I love salt) and was lovely paired with the mash. For that I just roasted three garlic bulbs in the oven at about 180 for 45 mins, then squeezed out the flesh into the mash with double cream and some parmesan. No fat content there, haha, who cares, it was a celebration!!

lizleicester's picture
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Delicious way to cook chicken thighs. Have to be dairy free so used Alpro cream but the result was still wonderful.

josp74's picture

I did this as part of a hot buffet for a Christmas gathering to go with jacket potatoes. Therefore I used chopped up chicken thighs instead and also used chestnut and portobello mushrooms. It was easy to make and very tasty, it was a massive hit with my guests and was the first thing to go! Will make again.

cooksAlot's picture

This was delicious, its rich but my Husband and I love rich French food so that suited us. I added smoked bacon along with the mushrooms (could only get normal plain mushrooms) and also added more wine. Will certainly cook this again.

jesais's picture

Cooked this for my wife. A lovely meal, we were both impressed. Had it with Boulangere Potatoes, also from this website. Highly recommended.

kraftwerk74's picture

Made this last night for three with Fondant Potatoes, I used chicken thighs instead of the legs and I tend to give any chicken on the bone 10 to 15 minutes extra cooking time just to be sure clean plates all round and my cheap ASDA casserole dish is fine. 5/5

henryahern's picture

From step 2 I am lost. Is this about cooking in the over (in the casserole dish) or on the hob? Wont the hob crack the casserole dish right down the middle, leaving you with a big mess??

trishkins69's picture

Try a cast iron casserole dish.... they can go on the hob or in the oven.

venusspecimen's picture

why would the hob crack the pot? you're not making any sense, the recipe is clear. :-/

henryahern's picture

For the exact reason I mentioned. Unless you are willing to splash out big bucks on fancy casserole dishes - most ceramic ones will crack the the dish when you place it on the hob. It has happened before. Given the original comment has 4 likes, it would appear I am not the only 1 a bit bemused.

nloken's picture
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I would never use a ceramic casserole dish on the hob, as it will indeed crack, just as you say. For this dish, either use a cast iron casserole (you can find these cheap as chips in a second hand store, and they will last for ever) or simply use a large regular stainless steel casserole. The cast iron ones are better as they have a more gentle heat, but both will work fine.

Oh, and to answer your first question, the dish is entirely made on the hob and is not intended to go in the oven.

lottylouby's picture

Made this again tonight, after making many times before. I didn't stick to the recipe that much, and use the recipe as a guide. I used 2 chicken breast for four people, cutting into bite size chunks. I also added a head of broccoli, once boiled and a few rashers of bacon chopped. I used a 300g tub of creme fraiche instead of cream, and used the flora cuisine oil instead of butter. I didn't bother straining the onion and mushroom stock mixture either, just seemed faffy. It does't look as refined with the bits of onion in, but still tastes lovely.Brilliant recipe. Sure would be just as nice without meat. I served this with pasta and parmasan shavings.

dlulham's picture
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This dish was amazing...we will definately have it again. Had it with mash, spinach and lots of bread to soak up the sauce...delicious, a winner!!

lauraedgell's picture
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made this this evening - delicious but WAY too rich with the cream - has anyone tried creme fraiche? personal preference but i think i'd prefer it a bit lighter, gorgeous flavours though

jbce01's picture
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Wonderful!!!!!

janeycook's picture
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A really tasty dish. The Book Club girls loved it. My husband managed to get a wee taste and has requested it many times since.

marie_chelseagirl's picture

Does anyone know if all or part of this can be made before and then reheated? Perhaps just up to the point before adding the cream? I will be in a rush on the day I plan to serve this and it would be helpful to do some of the cooking beforehand. Thanks!!!

venusspecimen's picture

yes it can. there's nothing in it that cannot be frozen, until the cream part just like you say. if you've not made it yet though I, like many others reviewing it on here, would highly recommend switching the cream for creme fraiche so its not so heavy and rich, but still gorgeous flavours and texture. it just simply doesnt need full cream. however, freezing part is the same as mentioned.

beth877's picture
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Made this the other night, subsituted the double cream for creme fraiche and a table spoon of single cream to lessen the calories, used chestnut mushrooms and closed cup ones and it was absolutely delicious! Will def make again.

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