Pan-fried chicken in mushroom sauce
Cooking time
Ready in 1½ - 1¾ hrsSkill level
Moderately easyServings
Serves 6Creamy chicken and mushroom dish - a fabulous French seasonal recipe
Nutrition and extra info
Additional info
- Freezable
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
- 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.
- 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.
- 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.
- 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
Comments, questions and tips
Comments
Very disappointing recipe. There was far too much liquid. The recipe is supposed to take 1 1/2 hrs but there was so much liquid I think I would have had to boil the sauce for at least that long to get a sauce that was "thick and syrupy". I ended up taking out more than half the liquid and then boiling it down, but it was still pretty bland.
Stunning meal! Absolutely delicious clean plates all round even my fussy four year old loved it! I served it with the garlicky new potatoes! I used chicken breasts instead of legs because none of my family like eating off bones worked just as we'll, meat was tender ... Dare I admit that when I had finished I actually liked my plate clean that's how good it was!
Very tasty even though I only had chicken breasts so didn't cook them in the stock for so long. Also no wild mushrooms so substituted with chestnut mushrooms and rose wine instead of white! But even with all those tweaks it was a good dish enjoyed by husband and 6 year old. Served with new pots and peas.