Pan-fried chicken in mushroom sauce

Pan-fried chicken in mushroom sauce

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(209 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

    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 (233)

zygma_az's picture
5

I quite liked it but it gets five stars thanks to my boyfriend. He's never effusive in his praise but this time he said it was very good TWICE (!!!). To me it was nice but nothing to make me fall on my knees. Nice

wisedog's picture

What can i say that hasn't been said this dish is beautiful and very comforting, have made twice now, didn't have any wild mushrooms last time so used dried porchine and chestnut and was still a raving suscess with everyone. This receipe is a keeper!!!

anneg01's picture
4

One of my favourites! Takes a while for sauce to reduce but well worth the wait!

anneg01's picture
4

Really delicious!!

kabikaj's picture
5

I made it a bacon and mushroom sauce and it turned out really delicious! Will definitely be making this again.

anniokm's picture
5

Absolutely delicious!!!!!!!!!! it is worth waiting for stock and wine to reduce!!! that way the sauce is smoother!!! Bravoooo to BBC good food!!

mrangeley's picture

I found this dish really easy to make and it tasted fantastic. I made it for my family and they all thought it was so tasty. I used chopped up pieces of chicken breast so it was more like a stroganoff and served it with rice. Definately will be making this again and again. You have to try it!

rachel41's picture

Haven't tried this yet, but will definitely. The recipe does only say 1/2 pint of wine, maybe you mistook the forward slash for a 1, receipe say 300ml/1/2 pint. Will probably use half fat creme fraiche to cut down on fat.

terttusalerno's picture
5

Absolutely delicious !

karentown's picture
5

I love this dish. I serve with roasted potatoes

moc222's picture
5

Love the sauce - is worth the effort and makes a great dish for friends at dinner. Used chopped chicken breasts and it worked out great.

wisedog's picture

Made this last night it was fab!!!! couldn't get any wild mushrooms so had to make do with chestnut and button. This will become a family favorite

hughsie's picture

We loved this and I used a packed of dried mixed mushrooms which were lovely. I served it with plain Basmati rice and it went down really well.

sarahhughes's picture
5

Haven't tried this recipe yet, but wanted suggestions on what to serve it with...

Thanx

fofeba's picture

Beautiful dish. Cooked it with given qty's then only used 1/2 of stock for sauce to save time. It worked perfectly. A true meal to make you look good.

spidermonkey's picture
5

beautiful dish, the whole family loved it.

gill2607's picture
5

Yes that is what i did with it - used 300 ml of wine, yet it still took time for the sauce to reduce. It was beautiful though and i would definitely recommend making this!

manly49's picture

By my reckoning, 300ml is just over 1/2 pint. Go by the 300ml measurement - forget the 1 1/2 pints. No wonder people found it took ages for the liquid to reduce if they used 1 1/2 pints of wine instead of 1/2 pint!!!!!

biancabb's picture
5

This dish is really easy to cook and very delicious. It does take a while for the stock to reduce. highly recommended.

hannahsg's picture

Really easy to cook. Takes a long time for the stock and wine to reduce, but definately worth the wait. Crusty bread is a must to mop up any sauce left on the plate!

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