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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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
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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
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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
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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
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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.

nhg640's picture
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What a fantastic meal!! I only addded 400ml of stock into the mushroom sauce mixture and found it reduced fairly quickly. I love having this meal when I go out to eat so I am so happy to now be able to make it myself! Served it for 4 tonight with veg, garlic potatoes and garlic ciabatta....yum!

romeonovember's picture

made this for my young children and they absolutely loved it - even the picky eater!

jasmine25's picture

any suggestions for what i could use in place of white wine, i dont/wont drink alcohol but i really want to make this!!...

kerryyaxley's picture
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Lovely dish!!! Took a little while to prepare due to reducing the sauce but well worth the wait. Used chicken thighs and chestnut mushrooms and only 500ml of chicken stock. Would be q good dish for a dinner party as it has loads of flavour. Will definitely make this again.

rosa85's picture

This is really easy and so yummy. My boyfriend loved it. The sauce is really mushroomy. I'll definitely cook this again

siobhanm's picture
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Also found it took forever to reduce and just had to add the cream as we couldn't wait any longer, but it still tasted fantastic and even my fussiest child loved it. If I made it again I would definitely start 1/2 hour or more earlier so I could spend more time on reducing and get the sauce thick. But it is certainly on our list of favourites now!!

maryechappell's picture
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A lovely recipe, delicious sauce, I used skinless boneless chicken thighs and couldn't get wild mushrooms so used chestnut ones quartered. Will make again soon.

yuliastobetskaya's picture
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Delicious!!

cheesequeen79's picture
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Beautiful dish and one of my favourites to make and eat - it requires few ingredients too. I use creme fraiche (half fat sometimes) instead of double cream. For mushrooms I use chestnut, or just average closed cup ones are fine if you can't get hold of anything else. As other people have commented, there's too much stock - 350-400ml is fine.

acatraps's picture
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My husband loves this dish and it has now become a weekly event for dinner. I found the sauce did not reduce as much as I wanted so I added cornflour to thicken the sauce, and for a more refreshing tast I add either brocolli or courgette pieces alongside the mushrooms.

holsfisher's picture
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I made this at the weekend and it was really delicious - I used chicken thighs, and chestnut mushrooms because I couldn't get wild mushrooms. I thought when I read the recipe that it would need garlic or herbs to perk it up as it seemed too simple, but it had a real depth of flavour anyway. I might add some snipped chives next time just because the sprinkling of green would look nice and they aren't strong enough to overpower. Will be making this a lot in the future.

stesar's picture
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This was lovely, i used boneless chicken thighs. As already said it took ages for the sauce to reduce. Will make again.

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