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)

pmr747's picture
5

Absolutely gorgeous!

antonellafood's picture

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

zoe1588's picture
5

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
4

very nice but the sauce didnt reduce much other than that delicious

jdeming79's picture
5

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
5

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
5

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
4

Quite simply.Delicious!!

jdeming79's picture
5

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
5

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
5

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...

jooooly's picture
5

Stunning dish. Easy enough to enjoy mid-week after work and impressive enough to serve up at a dinner party.

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