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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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?

bobbyg's picture
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It was quite easy to make and very nice. We have made this twice, once with bacon and once without and both times it was really nice.

trowbags's picture
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Wow! Pan Fried Heaven in a Tastylicious sauce or What?!!!Hell YEAH!!!! I've just finished the meal and my mind is just going mad with taste! Real Taste!!!!!! I think I need a bath just to calm myself down! MMMMmmmmmmmmmmmmmmmmmmmmmmmm

jaqmitch's picture
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Made this for the first time on Saturday for a dinner party. It went down a storm. The flavours were fantastic. Will definitely make again.

sarahhughes's picture
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Absolutely Delicious!!! Had it with basmati rice & steamed brocoli & some crusty bread, was divine! yum! and very easy to make!!

princessjelly's picture

Great recipe. Really simple. I used 120g chanterelle mushrooms and about 300g of chestnut mushrooms and added a glug of marsala with the wine. It was really nice and got lots of compliments from our guests.

There were only 4 adults and 2 children, who shared a drumstick and there was only one joint left over. This does not serve 6, unless this is part of a 4 course meal!

slarky's picture

We cooked this for a big family meal.
The casserole dish we used was large so had to top up the liquid. We followed the instrustions that said use water. It then took a long time to reduce. Next time I'd tip some of the liquid away and use a little more wine.
It was still rather lovely!

zygma_az's picture
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I quite liked it but it gets five stars thanks to my boyfriend. He's never effusive in his praise but this time he said it was very good TWICE (!!!). To me it was nice but nothing to make me fall on my knees. Nice

wisedog's picture

What can i say that hasn't been said this dish is beautiful and very comforting, have made twice now, didn't have any wild mushrooms last time so used dried porchine and chestnut and was still a raving suscess with everyone. This receipe is a keeper!!!

anneg01's picture
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One of my favourites! Takes a while for sauce to reduce but well worth the wait!

anneg01's picture
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Really delicious!!

kabikaj's picture
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I made it a bacon and mushroom sauce and it turned out really delicious! Will definitely be making this again.

anniokm's picture
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Absolutely delicious!!!!!!!!!! it is worth waiting for stock and wine to reduce!!! that way the sauce is smoother!!! Bravoooo to BBC good food!!

mrangeley's picture

I found this dish really easy to make and it tasted fantastic. I made it for my family and they all thought it was so tasty. I used chopped up pieces of chicken breast so it was more like a stroganoff and served it with rice. Definately will be making this again and again. You have to try it!

rachel41's picture

Haven't tried this yet, but will definitely. The recipe does only say 1/2 pint of wine, maybe you mistook the forward slash for a 1, receipe say 300ml/1/2 pint. Will probably use half fat creme fraiche to cut down on fat.

terttusalerno's picture
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Absolutely delicious !

karentown's picture
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I love this dish. I serve with roasted potatoes

moc222's picture
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Love the sauce - is worth the effort and makes a great dish for friends at dinner. Used chopped chicken breasts and it worked out great.

wisedog's picture

Made this last night it was fab!!!! couldn't get any wild mushrooms so had to make do with chestnut and button. This will become a family favorite

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