Pan-fried chicken in mushroom sauce

Pan-fried chicken in mushroom sauce

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(211 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


  • kcal600
  • fat40g
  • saturates22g
  • carbs3g
  • sugars0g
  • fibre1g
  • protein50g
  • salt0.8g
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  • 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 is made when lactic-acid producing bacteria are added to cream and churned to make an…

  • 1 onion, finely diced



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

  • 400g mixed wild mushrooms



    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


  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 (234)

japanike61's picture

This is so amazing and so worth the wait. I put the finished dish in a slow cooker on low so when we are all in at different times and it is ready and just as tasty. A very firm family favourite.

dgaffney's picture

Delicious - I added two chopped leeks at with the onions, turned out very well. The pan frying gives it an amazing flavour. Just don't skimp on the reduction, wait till its thick (took me about 20 mins). Excellent recipe!

hazelk2909's picture

made this a few years ago and made it again two days ago and it was gorgeous and a very easy recipe to follow. the kids loved it too we had it with rice

ursula1966's picture

Have tried this recipe a few times now and it is really nice. I have made it with skinless and boneless chicken thighs which took about 20 mins to simmer. The stock does take a while to simmer down but it will eventually go thick and syrupy - just be patient.

Have also made this using pork fillet substituting dry cider for the wine and adding a tablespoon of wholegrain mustard with the cider and just used chestnut mushrooms. I cooked the pork fillet separately in one piece in a frying pan and then stuck it in the oven on 230 degrees (fan assisted) for 15 minutes and then let it rest until needed on a board wrapped in foil with a tea towel over. I then just sliced the pork fillet up and added it to the sauce with the pork juices and heated it through for a couple more minutes. It is sweeter than with the wine but not too sweet. I'm sure children would love it.

pudddddin's picture

I cooked it the way you said but with 4 chicken quarters instead - it was very nice, but for some reason my sauce wouldn't reduce and the result was a tasty but very watery sauce! no idea why!

sglbutler's picture

Not brilliant.

kypnut's picture

Accidently made with sweet wine rather than dry it was still really tasty will make again, used chicken breast as don't like the bones, so i think i could have gotten away without frying first.

jennyteal's picture

Can someone help? I've followed the recipe exactly 3 times and every time the sauce is too thin. Can't think what I'm doing wrong. It tastes great but needs to be thicker. I've tried cooking for longer and adding flour but no luck :(

peter_redzimski's picture

Very good indeed.

christinagray's picture

This was delicious. The whole family loved it.

kathrynv's picture

Fabulous! Simple to prepare, easily sourced ingredients, tastes delicious - what more could you want?!

paulafletcher's picture

If you only make one thing off this website, make this. It tastes lovely every time!

light_wave51's picture

I thought this was just delicious-I added some fresh thyme in with the chicken and also to the mushrooms. I also added some garlic to the mushrooms & seasoned the chicken before cooking it. I used light creme fraiche (be aware people that normal creme fraiche is 30% fat to cream's 35% fat, so really not that much healthier) & found it too sour, so would use light cream instead next time.

glenyst's picture

This was indeed a lovely dish, and much enjoyed. However, although it is easy enough, it is a fair bit of faffing about. I felt as if I was in the kitchen all day, transferring things from pan to pan, and for this reason alone I've knocked off a star and will be unlikely to do it again unless I'm feeling keen.

lornabc's picture

This is our family's favourite meal, always eagerly awaited every weekend by my young kids. I always take all the meat off the chicken thighs and drumsticks before adding to the sauce. Very fiddly, but its worth it when I see all the empty plates and happy faces. My sister in law, who used it for a large party (>50 people) used chicken breasts instead and had to pass out the recipe afterwards. A real winner of a dish, which never has leftovers.

clairel322's picture

Fantastic dish, loved by everyone I have made it for. Even better the next day when reheated.

shazza36's picture

lovely dish + was easy to make.i agree it does take a while to reduce down and thicken but good things come to those who wait!will definately be making this dish again.

katycooks's picture

Easy to do and extremely tasty. Wouldn't say it is the most attractive looking dish in the world though. I couldn't find mixed wild mushrooms, so I substituted some dried porcini along with standard mushrooms. I added the liquor from the dried mushrooms along with the stock and that gave extra mushroom flavour to the sauce. I would certainly make this again.

marycostigan's picture

Delicious! I used 150ml of double cream and added a little cornflour to the mix to thicken the sauce. Instead of reducing the stock by 2/3 I reduced it by half otherwise I think there wouldn't have been enough sauce!

louisehm's picture

Yummy yum yum.

Should of course be called Chicken Stroganoff. To lower the fat, I used half fat creme fraiche.


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