Pan-fried chicken in mushroom sauce

Pan-fried chicken in mushroom sauce

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(187 ratings)

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

lottymedlock'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
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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
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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
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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

tigerbynyte's picture
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Made this a few times now, very good dish to make, i used chestnut and shittake mushrooms, very tasty indeed, will make again and again !!!!

vickyo's picture
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This is a really tasty Dish! Have made this dish many times, i use chicken breasts instead of the chicken joints. It gives amuch more refined dish. Sometimes i leave the breast whole and other times i slice them smaller. Obviously you need to reduce the cooking time but that is an added bonus!

mkatta's picture

I would like to make this recipe this weekend. Can someone please tell me what I could substitute the double cream with to lessen the calories. Thanks.

lindsay71's picture
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Absolutely stunning. Have been asked to make it again next week!

v6en31's picture
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This a huge favourite in my house. Absolutely delicious, my husband said he would expect to pay good money to eat it in a restaurant such is the high standard that this comes out onto the plate. Don't panic about the wine / stock taking a while to reduce...it really is well worth the wait.

synchronicity's picture
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Delicious and very simple to make.

jocjoc's picture
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We had this last night and it was a great success. I used boneless chicken thighs and a mix of chestnut and brown mushrooms. I served it with new potatoes and griddled mustard courgettes on the side. I will definitely be making this again.

moirak2's picture

I made this last night it was delicicious, I used dry sherry instead of wine and table cream, I cant find wild mushrooms in Canada so I used white button mushrooms, I saved the extra sauce and froze it for future use thank you BBC Food

lauraconn23's picture
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Wow this dish was amazing. Cooked it last night for a small dinner party and it went down so well... I should have made more! Served it with roasemary & garlic roast potatoes, brocolli and crust bread. Delicious!

dootmonster's picture
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I made this last night for my fiancee and his parents and it went down very well. I've never heard my other half rave about a meal I've cooked as much as this one. He's even complimented me again today about it!

I reduced the number of legs to 4 rather than 6 and served it with a small amount of plain long grain rice, broccoli and mange tout. There was just enough for all four of us and any more would've been too much as the sauce is so rich. We were all so stuffed afterwards.

Similarly to nearly all the above comments, it took a lot longer than the recipe implies to reduce down, but was well worth the wait. I used chestnut and regular closed cup mushrooms as they were all I could get in the local Tescos yesterday.

Will definitely be making this one again!

chrisandclare's picture

Tried this last night and Clare and all five of our children loved it. What a triumph!

melanie_manuel's picture
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Yummy Yummy! Used lactose free thickened cream which is thinner than double cream and didn't have have any white wine so i used dry sherry and turned out great. A winner with the partner! The sauce was great with steamed veg on the side. Will definitely do this one again.

simonew's picture
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I have made this 3 times now and its one of the nicest dishes i've ever eaten! Friends loved it and were so impressed, its worth the effort! I added sherry which gave it more depth.

dgearon's picture
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Delicious, I seemed to have lots of sauce but that didn't matter as the taste was so yummy the extra sauce was a bonus

mardi-j's picture
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MAde this for my housemates and they all loved it. I just wish there was more sauce - don't know whether to use more stock and wine or just reduce it all a little less - any suggestions?

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