Pan-fried chicken in mushroom sauce

Pan-fried chicken in mushroom sauce

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(209 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
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Ingredients

  • 2 tbsp 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

    butt-err

    Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…

  • 1 onion, finely diced

    Onion

    un-yun

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

  • 400g mixed wild mushrooms

    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.

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Comments (233)

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
5

Very rich but completely delicious!

wendycadman's picture
5

Absolutely wonderful!

animoni's picture
5

Delicious! Easy to cook, hard to resist:-)
Thx!

yumyum280763's picture
5

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
5

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
5

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

jchristo's picture
4

I made this for my husband and two young children and it was a success all round, I will definately make it again. I used skinless chicken thighs and ordinary mushrooms and it was still delicious. I am going to try it with single cream or creme fraiche next time as it was just a little heavy on your stomach!

csharpy's picture

sauce is to die for think i will use chicken breast next time a bit messy with the bones will defo try it again!!

the5sayers's picture

Wow, this dish really is something special. Easy to make and so tasty. Clean plates from all 3 of the kids which doesn't happen often. I'm going to try with chicken breast, as I'm not great with meat on the bone.

It's definately on the menu for next week.

walshie32's picture
4

Instead of using legs and thighs i used chicken breast and fried it off in a pan before making the sauce. I also added a teaspoon of wholegrain mustard to the sauce. Beautiful meal served with pasta.

andrean76's picture

tried this recipie and the family loved it, it was so rich and creamy..totaly delicious

anniemanequin's picture
4

I like making this as a treat as it tastes so lovely and creamy! Can never be bothered to fully reduce so its not quite how it should be I don't think, but I like the way there is lots of creamy sauce to mop up with mashed potatoes. I might try it with less liquid next time and see how it goes.

melynda's picture

i found this really easy and it was really scrummy ................

jsykes75's picture

This is my first recipe try on Good Food and what a pick! Gorgeous, restaurant quality sauce. I used this with chicken fillets and served with fusilli and garlic doughballs, scrummy!

tangent's picture
5

Tried this lastnight and it was a great success.

I couldn't get wild mushrooms so got 250g organic chestnut mushrooms and 250g organic crimini mushrooms. I removed the stalks and quartered the larger chestnut mushrooms. I then soaked 25g of dried porcini mushrooms and drained the liquid into the stock and chopped them together with the stalks and cooked these with the onion at the start.

Turned out wonderful and have four more portions in the freezer as I was only cooking for two. We had it with baby new potatoes and runner beans but thinking of having it with pasta next time.

A lovely easy recipe that tastes wonderful. My kind of recipe!

stablegates's picture
5

This is my #1 favourite dinner party recipe. I serve it with a spring onion mash, some baby sweetcorn and mangetout. Plates are always scraped clean and the recipe requested.

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