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 121-140

  • Binder photo ahmz

    20 January 2011

    ahmz rated and commented on this recipe

    3 stars

    I've never seen something like this done before, but I want to try it . thanks for your sharing

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  • Binder photo Kristy

    21 January 2011

    Kristy rated and commented on this recipe

    5 stars

    Simple and a delicious dish!!

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  • Binder photo stuandjules

    23 January 2011

    stuandjules rated and commented on this recipe

    5 stars

    If you like this dish, try it with boneless chicken thighs. Saves a lot of messy bone picking. Very nice.

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  • Binder photo TingedLime

    25 January 2011

    TingedLime rated this recipe

    5 stars

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  • Binder photo Magic Maggie

    25 January 2011

    Magic Maggie rated and commented on this recipe

    5 stars

    This was a simply delicious dish! I used a mixture of organic chanterelles, cremini, oyster, and portobello mushrooms. I also used creme fraiche instead of double cream. Wonderful!

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  • Binder photo Annie B

    28 January 2011

    Annie B commented on this recipe

    Delicious!!!! wanted more used half fat crème fresh cut a few calories but still retained the flavour !!!!

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  • Binder photo Mooker

    05 February 2011

    Mooker rated and commented on this recipe

    5 stars

    This is a fantastic recipe that uses the cooking skill of reduction to great effect. Try it. Its wonderful.

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  • Binder photo Janet

    08 February 2011

    Janet rated and commented on this recipe

    5 stars

    its a great yummy dish. Cant wait to make it again.

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  • Binder photo Sue

    12 February 2011

    Sue rated this recipe

    5 stars

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  • Binder photo Jeannot667

    13 February 2011

    Jeannot667 rated this recipe

    5 stars

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  • Binder photo isabellegrace

    15 February 2011

    isabellegrace commented on this recipe

    This was a nice tasting recipe but personally I think it is a lot of messing about for what it is. Next time I would pan fry some chicken breasts and use the same ingredients for the sauce, same overall dish done in a third of the time.

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  • Binder photo Sensecall

    16 February 2011

    Sensecall rated this recipe

    5 stars

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  • Binder photo Rachel

    18 February 2011

    Rachel rated and commented on this recipe

    5 stars

    This was just scrummy.My husband was particularly enthusiastic, I can see me having to make this again and again. I used chestnut mushrooms and half fat creme fraich and it was just great.

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  • Binder photo LoobyLoo

    01 March 2011

    LoobyLoo commented on this recipe

    Has anyone made this in advance and re-heated? Want to make for a dinner party but dont want to be ags in the kitchen!

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  • Binder photo emsta88

    05 March 2011

    emsta88 commented on this recipe

    this dish is sooooo nice. great for relaxed entertaining. perfect with the recomended fondant potatoes. yummy!

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  • Binder photo LoobyLoo

    09 March 2011

    LoobyLoo rated and commented on this recipe

    5 stars

    I made this on the day of my dinner party and then re-heated it in the evening. It was a huge hit with everyone, the reducing does take a little time but I was getting on with a pudding whilst that wsa happening! This is such a delicious recipe and I also made the braised venison on this site so my guests had a choice and served it with rice, breads and salad. Oh and I used boneless chicken thighs but with the skin on!

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  • Binder photo BobbyG

    12 March 2011

    BobbyG commented on this recipe

    I added risotto rice after the wine and slowly added the stock from the chicken to cook the rice. I left out the cream and just added some parmesan instead at the end.

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  • Binder photo same965

    12 March 2011

    same965 rated and commented on this recipe

    5 stars

    My boyfriend loved this dish very much. I'm not a fun of mushrooms, but I liked it too. For me the chicken was a little unsalty, maybe the stock needed more salt.

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  • Binder photo JulieJ

    19 March 2011

    JulieJ rated this recipe

    4 stars

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  • Binder photo Louderby

    19 March 2011

    Louderby rated and commented on this recipe

    5 stars

    I found this recipe when I googled chicken and mushrooms (had them in the 'fridge). I thought it sounded pretty easy and the other ingredients were in the cupboard so I gave it a go and both my husband and I thought it was delicious. I used chicken breasts cut up into large (ish) pieces, and unlike some of the other reviewers, I found the sauce didn't take long to thicken. It was definately good enough for a dinner party, and will become a favouite chicken dishbinnour house!! Highly recommended.

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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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