Pan-fried chicken in mushroom sauce

Pan-fried chicken in mushroom sauce

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(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
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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.

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Comments (234)

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.

nhg640's picture
5

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
5

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
5

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
5

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.

yuliagillingham's picture
5

Delicious!!

cheesequeen79's picture
5

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
4

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
5

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
5

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

yoktong's picture
4

I just used ordinary closed cup mushrooms and it was still delicious. I should try it with wild mushroom next time.
Very tasty.

babsnichols's picture
5

Absolutely delicious - easy to make and now a family favourite. Made extra sauce and used it with pork fillet

babsnichols's picture
5

Absolutely delicious - easy to make and now a family favourite. Made extra sauce and used it with pork fillet

lottylouby's picture

My husband made this for my birthday. He's not really attempted to cook anything like this before. It was absolutely lovely. He used chestnut mushrooms as thats all he could get, it tasted wonderful. We had it with crusty bread as suggested which worked well, so we could mop up all that lovely sauce.
Would definitly make again. I would try using creme fraiche to keep the calories down, but if it didn't work i would go back to the double cream.
I recommend trying this recipe. It would definitely impress guests!

hazelk2909's picture
5

This was absolutely delicious made it for my partner and my nana used closed cup mushrooms. I served it with rice for my partner and mashed potato for me and my nana. I will definitely make this again and again as it is one of my faves. I didnt make any for my 5yr old and 3yr old but they tasted some off my plate and loved it so next time i make it i will also give them some. Oh and i dont actually like mushrooms but still ate the lot. Fantastic!!!

mrsmop's picture
5

This has now become our once a week autumnal meal - totally gorgeous - I prefer Creme Fraiche to cream and the sauce is divine. I use whatever mushrooms are in season -and the difference in taste each week is very noticeable. One of the easiest dishes to make - perfect for a buffet meal with friends or a family mid week meal!! Totally scrummy!

joxerp's picture
5

Delish!! Didnt thinken enough for me even though I reduced it for ages so had to thicken it with some beurre maine. turned out lovely

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