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Pan-fried chicken in mushroom sauce

Pan-fried chicken in mushroom sauce

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(208 ratings)

Ready in 1½ - 1¾ hrs

Moderately easy

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

    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

    butt-err

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

  • 1 onion, finely diced

    Onion

    un-yun

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

  • 400g mixed wild mushrooms

    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 (232)

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
5

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
5

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
4

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
5

Wonderful!!!!!

janeycook's picture
5

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
5

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.

mckinnon's picture
5

Lovely dish, will make it again.

serenny's picture
1

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
5

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
5

Yum Yum....I also put smoked bacon through it and it was delish!

Aunt Jane's picture
3

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
5

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
5

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
5

Delicious and easy to make.

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