Pan-fried chicken in mushroom sauce

Pan-fried chicken in mushroom sauce

Creamy chicken and mushroom dish - a fabulous French seasonal recipe

Difficulty and servings

Moderately easy

Serves 6

Preparation and cooking times

Total time

READY IN 1½ - 1¾ HRS

Freezable

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.
Try

Like this?

Try some of our other chicken dishes, Mustard-stuffed chicken, Chicken cacciatore or Parmesan spring chicken.

600 kcalories, protein 50g, carbohydrate 3g, fat 40 g, saturated fat 22g, fibre 1g, salt 0.8 g

Recipe from Good Food magazine, October 2004.

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Latest comments and suggestions

Results 101-120

  • Binder photo Ines

    17 September 2010

    Ines rated this recipe

    5 stars

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  • Binder photo hayley0994

    21 September 2010

    hayley0994 commented on this recipe

    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.

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  • Binder photo clare s

    04 October 2010

    clare s commented on this recipe

    sauce is to die for think i will use chicken breast next time a bit messy with the bones will defo try it again!!

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  • Binder photo JAYNE

    13 October 2010

    JAYNE rated and commented on this recipe

    4 stars

    I made this for my husband and two young children and it was a success all round, I will definately make it again. I used skinless chicken thighs and ordinary mushrooms and it was still delicious. I am going to try it with single cream or creme fraiche next time as it was just a little heavy on your stomach!

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  • Binder photo daviesalie

    17 October 2010

    daviesalie commented on this recipe

    Possibly the nicest dish I've ever made! Fabulous flavour. I used chicken breasts and served with paprika and garlic oil roasted baby new pots. I was very proud of myself lol

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  • Binder photo daviesalie

    17 October 2010

    daviesalie rated and commented on this recipe

    5 stars

    Possibly the nicest dish I've ever made! Fabulous flavour. I used chicken breasts and served with paprika and garlic oil roasted baby new pots. I was very proud of myself lol

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  • Binder photo LindaG01

    21 October 2010

    LindaG01 commented on this recipe

    Just a little niggle, 6 free range chicken legs would cost a fortune. I only buy whole free range chickens now, would the approximate weight be added too so those of us who save by buying whole chickens can have some guideance too please!

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  • Binder photo YumYum

    31 October 2010

    YumYum rated and commented on this recipe

    5 stars

    Made this with chicken breasts for a dinner party, the taste was fantastic! I wonder if cutting the breasts up might be a good idea too as I used them whole and the flavour was so good it might be nice to have more coating. Used Shitake, Chesnut and Portobellini mushrooms, my favourites were Shitake. Plates were clean! Stuck to the liquid content exactly as stated and no issue just be patient with reducing.

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  • Binder photo animoni

    02 November 2010

    animoni rated and commented on this recipe

    5 stars

    Delicious! Easy to cook, hard to resist:-) Thx!

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  • Binder photo Wendy

    06 November 2010

    Wendy rated and commented on this recipe

    5 stars

    Absolutely wonderful!

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  • Binder photo Bungly

    06 November 2010

    Bungly rated and commented on this recipe

    5 stars

    Very rich but completely delicious!

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  • Binder photo Gaby

    12 November 2010

    Gaby commented on this recipe

    Amazingly good, I've made this many times now. It's the combination of the cream and mushrooms that's always a winner!

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  • Binder photo Chevvy

    16 November 2010

    Chevvy commented on this recipe

    Excellent - made it with chuicken breasts and mashed potatoe. Quick easy, and very very tasty.

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  • Binder photo pods

    20 December 2010

    pods commented on this recipe

    wow what a dish certainly would advise serving direct at table cos when you lift the lid the aroma is just mouthwatering

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  • Binder photo lesley Foster

    02 January 2011

    lesley Foster rated and commented on this recipe

    4 stars

    This was a great dish for new years , i enjoyed cooking it while drinking kir and still joining in with the family fun. it tasted great too. i used some of the chicken stock to cook sweat potatoe and courgets, Good time was had by all, thanks.

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  • Binder photo roger

    08 January 2011

    roger rated and commented on this recipe

    5 stars

    added sun dried tomatoes to this dish as i had some left over really enjoyed it will be cooking this again.

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  • Binder photo sonyaritchie

    10 January 2011

    sonyaritchie commented on this recipe

    if u use chicken breasts what changes do you make to the cooking time??

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  • Binder photo Alex

    10 January 2011

    Alex commented on this recipe

    I cooked this for a dinner party and it was a huge success. Delicious!

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  • Binder photo CockneyChef

    16 January 2011

    CockneyChef rated this recipe

    4 stars

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  • Binder photo Lenny

    18 January 2011

    Lenny rated and commented on this recipe

    5 stars

    Made a double recipe in my slow cooker and drained off the juices to thicken in a pan. As everyone else has said I thought it could not thicken but patience was rewarded with one of the best chicken dishes we have ever tasted. About to make it again this weekend.

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Difficulty and servings

Moderately easy

Serves 6

Preparation and cooking times

Total time

READY IN 1½ - 1¾ HRS

Freezable

Creamy comfort food

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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600 kcalories, protein 50g, carbohydrate 3g, fat 40 g, saturated fat 22g, fibre 1g, salt 0.8 g

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