Pan-fried chicken in mushroom sauce

Pan-fried chicken in mushroom sauce

  • 1
  • 2
  • 3
  • 4
  • 5
(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

Nutrition:

  • kcal600
  • fat40g
  • saturates22g
  • carbs3g
  • sugars0g
  • fibre1g
  • protein50g
  • salt0.8g
Save to My Good Food
Please sign in or register to save recipes.

Ingredients

  • 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

    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

    Onion

    un-yun

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

  • 400g mixed wild mushrooms
    Mushroom

    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.

Ads by Google

Comments, questions and tips

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

Comments (234)

allan7710's picture
5

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
5

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
5

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
5

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
5

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
5

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
5

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
5

its a great yummy dish. Cant wait to make it again.

mookier's picture
5

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
5

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!

spywell's picture
5

If you like this dish, try it with boneless chicken thighs. Saves a lot of messy bone picking. Very nice.

kvalletta's picture
5

Simple and a delicious dish!!

ahmz35's picture
3

I've never seen something like this done before, but I want to try it . thanks for your sharing

elainepamela's picture
5

Made a double recipe in my slow cooker and drained off the juices to thicken in a pan. As everyone else has said I thought it could not thicken but patience was rewarded with one of the best chicken dishes we have ever tasted. About to make it again this weekend.

alexred's picture

I cooked this for a dinner party and it was a huge success. Delicious!

sonyaritchie's picture

if u use chicken breasts what changes do you make to the cooking time??

rogerjholman's picture
5

added sun dried tomatoes to this dish as i had some left over really enjoyed it will be cooking this again.

Pages

Questions (2)

Unsure about the cooking time or want to swap an ingredient? Ask us your questions and we’ll try and help you as soon as possible. Or if you want to offer a solution to another user’s question, feel free to get involved…

Be the first to ask a question about this recipe…

Tips (1)

Got your own twist on this recipe? Or do you have suggestions for possible swaps and additions? We’d love to hear your ideas.

Be the first to suggest a tip for this recipe…