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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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
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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
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beautiful dish, the whole family loved it.

gill2607's picture
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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
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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!

pmr747's picture
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Absolutely gorgeous!

antonellafood's picture

Delicious! great with a splash of marsala aswell, really brings out the mushroomy flavour.

zoe1588's picture
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This dish is simply delicious! We loved it, have tried it several times now for dinner parties. The first time I made it I thought the sauce would never get to the 'thick and syrupy' stage but just keep cooking it and it will eventually and its was well worth the wait. I now make 1/2 the quantity again of sauce to freeze and use it on a simple bit of chicken or pork when I'm only cooking for two during the week. I could only find chestnut mushrooms but the flavour was still superb. This is now a firm favourite in our house.

redleader's picture
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very nice but the sauce didnt reduce much other than that delicious

jdeming79's picture
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Every time i make this I use half fat creme fraiche and it come out fabulous. ( works great with chestnut mushrooms if you dont have wild mix around)

monteau's picture
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really tasty recipe, i made it with chicken fillets instead and worked out great. i also added smoked lardons at the mushroom and onion stage to make it really special. ideal for a dinner party as a dish everyone is sure to love...lots of crusty french bread a must.

barb25's picture
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The sauce was absolutely delicious, my fiance said it was as nice as any dish he has had in any restaurant.

Will definitely make again (been told I have to!)

leilaruth's picture

could you reduce the calories by using creme fraiche?

malcolmgreen's picture
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Quite simply.Delicious!!

jdeming79's picture
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Didn't have enough chicken, wine or mushrooms so I used 1 extra onion and 3\4 pint of wine and 3\4 medium dry sherry. It turned out fab. Would def. make again and still may use 1\2 pint sherry as I feel it adds depth to the dish.

nikweston22's picture
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We loved this dish, the flavours were amazing. I was expecting it to be a lot of work with all the reducing, but it was quite easy and didn't need too much attention. I've made it again already!

sjjones's picture
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This dish really impressed my friends. Its a lovely creamy comfort dish, loads of flavour from the mushrooms. Get plenty of crusty bread to mop up that wonderful sauce! Easy to make as well. A winner for us...

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