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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janetstone's picture
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Wish i had read the comments before cooking this!! Now i know why it didnt reduce enough!! Went down well all the same.

Now onto the next one!

kattjaohoo's picture
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5 for taste 3 for appearance... It might be an idea to remove the flesh from the bones while the sauce is reducing, when you decide to cook your chicken slowly in a slow cooker, otherwise you'll end up with a medley of bones, knuckles etc... amongst your lovely mushrooms and chicken pieces. Would definately do it again!

maraweir's picture
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Can be a bit of a faff to make but the result is beautiful. Firm favourite.

srasin's picture
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Very good going to add it to our binder.

foodlover81's picture
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absolutely amazing one of my fave recipes ever. have tried it with half fat creme fraiche as well which is also very nice

magick's picture
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absolutely gorgeous but i did change some things on both occasions that i have made it. used Quorn fillets the first time and chicken breast the second. both were fabulous. no butter or sunflower oil but used a dash of olive oil instead (no need for butter) and i used low fat creme fraiche instead of cream which was soooo yummy! just used normal closed cup mushrooms. was sooo nice!

kimbers001's picture

Made this for a girly night in and they loved it! There was nothing left, they mopped up every last bit with the crusty bread I served with it. It was absolutely delicious (and it didn't need any seasoning either!).

allan7710's picture
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OMG, this is the tastiest thing I have ever cooked and so so easy to make!!! I really am not the best cook in the world but this tasted like something cooked in a restaurant, it was really delicious and I would highly recommend :-) I made the garlicky fondant potatoes that were recommended to go with it too and they were amazing. I will def be making this again and again and again yum!

lcbfwoolley's picture
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I found this recipe when I googled chicken and mushrooms (had them in the 'fridge). I thought it sounded pretty easy and the other ingredients were in the cupboard so I gave it a go and both my husband and I thought it was delicious. I used chicken breasts cut up into large (ish) pieces, and unlike some of the other reviewers, I found the sauce didn't take long to thicken. It was definately good enough for a dinner party, and will become a favouite chicken dishbinnour house!! Highly recommended.

same965's picture
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My boyfriend loved this dish very much. I'm not a fun of mushrooms, but I liked it too. For me the chicken was a little unsalty, maybe the stock needed more salt.

bobbyg's picture
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I added risotto rice after the wine and slowly added the stock from the chicken to cook the rice. I left out the cream and just added some parmesan instead at the end.

cider-drinker's picture
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I made this on the day of my dinner party and then re-heated it in the evening. It was a huge hit with everyone, the reducing does take a little time but I was getting on with a pudding whilst that wsa happening! This is such a delicious recipe and I also made the braised venison on this site so my guests had a choice and served it with rice, breads and salad. Oh and I used boneless chicken thighs but with the skin on!

emsta88's picture

this dish is sooooo nice. great for relaxed entertaining. perfect with the recomended fondant potatoes. yummy!

cider-drinker's picture
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Has anyone made this in advance and re-heated? Want to make for a dinner party but dont want to be ags in the kitchen!

raeliz64's picture
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This was just scrummy.My husband was particularly enthusiastic, I can see me having to make this again and again.
I used chestnut mushrooms and half fat creme fraich and it was just great.

isabellegrace's picture

This was a nice tasting recipe but personally I think it is a lot of messing about for what it is. Next time I would pan fry some chicken breasts and use the same ingredients for the sauce, same overall dish done in a third of the time.

funkyfish's picture
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its a great yummy dish. Cant wait to make it again.

mookier's picture
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This is a fantastic recipe that uses the cooking skill of reduction to great effect.

Try it. Its wonderful.

anniebaxter1966's picture

Delicious!!!! wanted more used half fat crème fresh cut a few calories but still retained the flavour !!!!

marguerite_caunt's picture
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This was a simply delicious dish! I used a mixture of organic chanterelles, cremini, oyster, and portobello mushrooms. I also used creme fraiche instead of double cream. Wonderful!

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