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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mckinnon's picture
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Lovely dish, will make it again.

serenny's picture
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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.

sueellis's picture
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I used chicken breasts and creme fraiche instead of the double cream. As I could only get chestnut mushrooms I also added some dried porcini and added the soaking liquid for more mushroom flavour reducing the amount of stock. Very nice and easy dish.

kennedyd1's picture
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Yum Yum....I also put smoked bacon through it and it was delish!

janemhankinson's picture
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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!

venusspecimen's picture

so why only 3 stars then? :-/

marticlar's picture
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Amazingly good! A bit of a long process for a mid week dinner, but great for when guests are around and you want to impress them!

chickenofpie's picture
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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.

thefirefairy's picture

Very tasty. Personally, I didn't think it needed as much cream as suggested in the recipe. Next time I think I'll use whole chicken breasts.

celesta's picture
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Delicious and easy to make.

mrshall's picture

If this is frozen , is there any instructions on reheating it?? I don't want to give someone food poisoning!

venusspecimen's picture

simple, as with anything you're reheating, just make sure its hot all the way through. when i reheat things, i always make sure they're covered, so i'd put foil on it, put it in pre-heated oven on about 180 (i say that temp. because its hot enough to reheat but not too hot that it will cook the stuff more or dry it out or burn) and give it a stir through (to blend the cooler bits with the hot spot bits) after about 20mins and leave it in (covered with foil) for further 10? that should do it, depending on your sizes of chicken bits. but if you're ever unsure if meat is heated through all the way, skewer or fork right deep inside a peice of meat and then lift it out and feel the end of skewer, this will tell you if the inside temp of meat (or whatever you're reheating) is hot or not. worth trying a few different areas of the dish this way to ensure 100% that its heated through. if its hot then no one will die or become unwell. hope helps. ;-)

ajaitken's picture
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Delicious!! A huge fav in our family and with all visitors!

wendis's picture
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Made this for 14 on New Year's Eve. Added in dried mixed mushrooms - using the liquid after straining in the sauce. A spoon of seeded mustard in with the double cream also. Fab receive - made garlicky fondant potatoes and lots of green beans. Used chicken thighs only. Yum yum!

graley's picture
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This is really delicious and has become a favourite for Saturday dinner. I would classify it as an easy dish to make.

graley's picture
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This is really delicious and has become a favourite for Saturday dinner. I would classify it as an easy dish to make.

lisadomesticgoddess's picture
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Love it! Always a huge success with everyone who tries it. I have also cut chicken into chunks which works well but I prefer keeping the chicken breast whole.

julia-anne's picture
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i used long life single cooking cream, 4 large chicken breasts & button mushrooms left whole this time but it was still absolutely delicious.

flashylulu46's picture
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Great recipe tastes wonderful, prepared it for my brother: "haven't ate anything this good in centuries" it goes great with pasta!!

december09's picture

We loved this dish! I never used cream at all, just a heaped spoon of greek yogurt. And the sauce tasted fantastic with a bit of crusty bread and more wine.

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