Pan-fried chicken in mushroom sauce

Pan-fried chicken in mushroom sauce

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(213 ratings)

Ready in 1½ - 1¾ hrs

More effort

Serves 6

Creamy chicken and mushroom dish - a fabulous French seasonal recipe

Nutrition and extra info

  • Freezable

Nutrition:

  • kcal600
  • fat40g
  • saturates22g
  • carbs3g
  • sugars0g
  • fibre1g
  • protein50g
  • salt0.8g
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Ingredients

  • 2 tbsp sunflower oil
    Sunflower oil

    Sunflower oil

    A variety of oils can be used for baking. Sunflower is the one we use most often at Good Food as…

  • 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
    Butter

    Butter

    butt-err

    Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…

  • 1 onion, finely diced
    Onion

    Onion

    un-yun

    Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…

  • 400g mixed wild mushrooms
    Mushroom

    Mushroom

    mush-room

    The mushroom is a fungus which comes in a wide range of varieties that belong to two distinct…

  • 300ml/½ pt dry white wine
  • 284ml pot double cream

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.

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Comments, questions and tips

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GingerSpiced
17th May, 2015
5.05
I made this for the second time tonight. My fiance absolutely loved it. I served with parmentier potatoes and griddled asparagus. I have an electric hob so cannot use a casserole dish on the hob. Instead I just used a large pan, works the same.
JenG
20th Feb, 2015
5.05
This recipe is absolutely delicious. My husband raved about it and went back for seconds. Yummy and very easy to make!
wooz
24th Dec, 2014
5.05
Absolutely delicious. I followed the recipe and was concerned that there may be too much cream, but we all loved it. Also managed to get mixed wild mushrooms from Waitrose which gave a really interesting touch.
davey_buttons81
9th May, 2014
5.05
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
7th May, 2014
5.05
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
26th Feb, 2014
5.05
Delicious way to cook chicken thighs. Have to be dairy free so used Alpro cream but the result was still wonderful.
josp74
6th Jan, 2014
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
25th Nov, 2013
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
17th Nov, 2013
Cooked this for my wife. A lovely meal, we were both impressed. Had it with Boulangere Potatoes, also from this website. Highly recommended.
kraftwerk74
16th Nov, 2013
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

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