Pan-fried chicken in mushroom sauce

Pan-fried chicken in mushroom sauce

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(210 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


  • kcal600
  • fat40g
  • saturates22g
  • carbs3g
  • sugars0g
  • fibre1g
  • protein50g
  • salt0.8g
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  • 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 is made when lactic-acid producing bacteria are added to cream and churned to make an…

  • 1 onion, finely diced



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

  • 400g mixed wild mushrooms



    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


  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)

vickyo's picture

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

Absolutely stunning. Have been asked to make it again next week!

v6en31's picture

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 really is well worth the wait.

synchronicity's picture

Delicious and very simple to make.

jocjoc's picture

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

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

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

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

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

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

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

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

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

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

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!


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