Pan-fried chicken in mushroom sauce

Pan-fried chicken in mushroom sauce

  • 1
  • 2
  • 3
  • 4
  • 5
(192 ratings)

By

Magazine subscription – 3 issues for £3

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

Buy Ingredients

Buy the ingredients for this recipe now via:

Want to know how this works? Read all about it here.

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

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.

Comments

Show comments
sallybeattie's picture
  • 1
  • 2
  • 3
  • 4
  • 5

This was delicious. I used Weightwatchers thick cream to keep the calories down and it worked a treat!

pincuid's picture
  • 1
  • 2
  • 3
  • 4
  • 5

This recipe is amazing. I used diced chicken breast instead of the thighs and chestnut mushrooms instead of wild ones but....it was absolutely superb. It tasted like something you would have in a fancy restaurant and it's not that hard to prepare. 5 stars from both me and my boyfriend

belinda80's picture
  • 1
  • 2
  • 3
  • 4
  • 5

This recipe is so yummy and not hard to make. The sauce is not really thick, but is semi-thick/runny. When you reduce the stock with the mushrooms it does need to be on the stove for a while before it properly reduces/thickens. Also, I had to cook the bottom of the chicken once the stock was removed because they seemed slightly undercooked. After I added the cream to the stock I also added a touch of majoram and a few turns of pepper. The stock I made was from Knorr liquid pots. The end result was absolutley delicous, and I suggest you serve this dish with a serving of Basmati rice, yum!

nloken's picture
  • 1
  • 2
  • 3
  • 4
  • 5

This sauce is best summed up in one word; fantastic!

mpearsonmadrid's picture
  • 1
  • 2
  • 3
  • 4
  • 5

Served this with wide Italian noodles and used cream substitute. I buy either an oat or spelt one and it works well. (I have a dairy intolerance but it cuts back on the calories too). Sauce reduces quickly if a wide pan is used. Also added a splash of Marsala wine. really lovely and some dried porcini mushrooms as selection of wild mushrooms not wide today. Absolutely lovely.

elainepamela's picture
  • 1
  • 2
  • 3
  • 4
  • 5

I made this in the slow cooker. It worked really well. Just drained the juices into a pan once the chiken was cooked and reduced as per recipe. Took ages but well worth doing properly.
Definitely to be repeated.

laxtitute's picture
  • 1
  • 2
  • 3
  • 4
  • 5

This recipe turned out great and I am no cook! Really easy to follow and tastes amazing.

somthinoutanothin1's picture

Am planning to cook this tomorrow, what goes best with this dish, rice, mashed potatoes or any other suggestions/

burgundy_cyan's picture

Would love to try this but the fat content is horrifying. Chicken with skin on, butter, double cream. I tend to eat two portions of food so it's a bit of a risk to cook that for my supper. Well I'll leave it somewhere in my binder and cook it to celebrate my last exam next year.

w1lmington's picture

A fab and very tasty recipe. I used 4 chicken breasts instead of the legs etc. and browned them off then dropped them into the boiling stock and turned off the heat and left them to poach for 15 mins. I continued with the recipe as stated.
This will become a firm favourite.

love_good_food's picture

I'm entertaining in 4 days time so I'm cooking this dish in advance, to freeze so that it's ready on the day.
I will be using double cream as the recipe suggests so I'm wondering if it will be alright when I defrost it or will it end up curdling....
Advice from anyone would greatly be appreciated if you've ever done this dish to then freeze....

hanarhodes2010's picture
  • 1
  • 2
  • 3
  • 4
  • 5

A lovely recipe - I substituted the chicken for strips of roast beef (leftovers from our sunday roast) - it was absolutely delicious!

snigglefritz's picture

Added this recipe to my favorites for chicken. Thanks

florence100's picture
  • 1
  • 2
  • 3
  • 4
  • 5

Beautiful dish which tastes and looks impressive. Very easy to make and no problems reducing the stock. The finished sauce has a lovely deep, rich taste. Highly recommended.

cooking4grandma's picture
  • 1
  • 2
  • 3
  • 4
  • 5

Cooked this for a dinner party and was a big hit. Used skinless, boneless chicken breasts which I poached gently first then added to the sauce at the same time as the cream. I used half fat creme-fraiche and this worked really well and cut down on the fat too!

jaynebould's picture

Absolutely gorgeous. Very tasty. Making for the family for fathers day... x

simonew's picture
  • 1
  • 2
  • 3
  • 4
  • 5

Cooked this again for a dinner party, friends kept saying how delicious it was! served with roasted new potatos and green beans.

scriea's picture
  • 1
  • 2
  • 3
  • 4
  • 5

Lovely but too much faffing around for a piece of chicken

msmooo's picture

Family really loved this, I used boneless/skinless chicken breast, cubed, and used it more as a pasta sauce.

I did not simmer the chicken in the stock, since I only had the cubed meat, just added it back in the end to heat and finish cooking through.
I also made it meat free, just adding more mushrooms and using vegetable stock, yum great over pasta.

Will be a firm fav in our house good for an easy evening meal or to serve to guests.

mamabot's picture
  • 1
  • 2
  • 3
  • 4
  • 5

Absolutely stunning dish! Will be making it for a formal dinner next week

Pages

Questions

Tips