Pan-fried chicken in mushroom sauce

Pan-fried chicken in mushroom sauce

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(193 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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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!

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

kvalletta's picture
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Simple and a delicious dish!!

ahmz35's picture
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I've never seen something like this done before, but I want to try it . thanks for your sharing

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

gran2pickle's picture
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This was a great dish for new years , i enjoyed cooking it while drinking kir and still joining in with the family fun. it tasted great too. i used some of the chicken stock to cook sweat potatoe and courgets, Good time was had by all, thanks.

podpopper's picture

wow what a dish certainly would advise serving direct at table cos when you lift the lid the aroma is just mouthwatering

mmchevins's picture

Excellent - made it with chuicken breasts and mashed potatoe. Quick easy, and very very tasty.

clarice's picture

Amazingly good, I've made this many times now. It's the combination of the cream and mushrooms that's always a winner!

Bungly's picture
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Very rich but completely delicious!

wendycadman's picture
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Absolutely wonderful!

animoni's picture
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Delicious! Easy to cook, hard to resist:-)
Thx!

yumyum280763's picture
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Made this with chicken breasts for a dinner party, the taste was fantastic! I wonder if cutting the breasts up might be a good idea too as I used them whole and the flavour was so good it might be nice to have more coating. Used Shitake, Chesnut and Portobellini mushrooms, my favourites were Shitake. Plates were clean! Stuck to the liquid content exactly as stated and no issue just be patient with reducing.

lindag01's picture

Just a little niggle, 6 free range chicken legs would cost a fortune. I only buy whole free range chickens now, would the approximate weight be added too so those of us who save by buying whole chickens can have some guideance too please!

daviesalie's picture
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Possibly the nicest dish I've ever made! Fabulous flavour. I used chicken breasts and served with paprika and garlic oil roasted baby new pots. I was very proud of myself lol

daviesalie's picture
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Possibly the nicest dish I've ever made! Fabulous flavour. I used chicken breasts and served with paprika and garlic oil roasted baby new pots. I was very proud of myself lol

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