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 141-160

  • Binder photo allan7710

    21 March 2011

    allan7710 rated and commented on this recipe

    5 stars

    OMG, this is the tastiest thing I have ever cooked and so so easy to make!!! I really am not the best cook in the world but this tasted like something cooked in a restaurant, it was really delicious and I would highly recommend :-) I made the garlicky fondant potatoes that were recommended to go with it too and they were amazing. I will def be making this again and again and again yum!

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  • Binder photo Kimbers

    24 March 2011

    Kimbers commented on this recipe

    Made this for a girly night in and they loved it! There was nothing left, they mopped up every last bit with the crusty bread I served with it. It was absolutely delicious (and it didn't need any seasoning either!).

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  • Binder photo magick

    07 April 2011

    magick rated and commented on this recipe

    5 stars

    absolutely gorgeous but i did change some things on both occasions that i have made it. used Quorn fillets the first time and chicken breast the second. both were fabulous. no butter or sunflower oil but used a dash of olive oil instead (no need for butter) and i used low fat creme fraiche instead of cream which was soooo yummy! just used normal closed cup mushrooms. was sooo nice!

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  • Binder photo Jyssikins

    14 April 2011

    Jyssikins rated this recipe

    5 stars

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  • Binder photo FoodLover81

    24 April 2011

    FoodLover81 rated and commented on this recipe

    5 stars

    absolutely amazing one of my fave recipes ever. have tried it with half fat creme fraiche as well which is also very nice

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  • Binder photo Home cook

    02 May 2011

    Home cook rated and commented on this recipe

    4 stars

    Very good going to add it to our binder.

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  • Binder photo mlwtribe

    05 May 2011

    mlwtribe rated and commented on this recipe

    5 stars

    Can be a bit of a faff to make but the result is beautiful. Firm favourite.

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  • Binder photo Kadi KP

    06 May 2011

    Kadi KP rated and commented on this recipe

    5 stars

    5 for taste 3 for appearance... It might be an idea to remove the flesh from the bones while the sauce is reducing, when you decide to cook your chicken slowly in a slow cooker, otherwise you'll end up with a medley of bones, knuckles etc... amongst your lovely mushrooms and chicken pieces. Would definately do it again!

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  • Binder photo jan

    10 May 2011

    jan rated and commented on this recipe

    4 stars

    Wish i had read the comments before cooking this!! Now i know why it didnt reduce enough!! Went down well all the same. Now onto the next one!

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  • Binder photo mamabot

    16 May 2011

    mamabot rated and commented on this recipe

    5 stars

    Absolutely stunning dish! Will be making it for a formal dinner next week

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  • Binder photo msmooo

    25 May 2011

    msmooo commented on this recipe

    Family really loved this, I used boneless/skinless chicken breast, cubed, and used it more as a pasta sauce. I did not simmer the chicken in the stock, since I only had the cubed meat, just added it back in the end to heat and finish cooking through. I also made it meat free, just adding more mushrooms and using vegetable stock, yum great over pasta. Will be a firm fav in our house good for an easy evening meal or to serve to guests.

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  • Binder photo empress

    29 May 2011

    empress rated and commented on this recipe

    5 stars

    Lovely but too much faffing around for a piece of chicken

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  • Binder photo simone

    02 June 2011

    simone commented on this recipe

    Cooked this again for a dinner party, friends kept saying how delicious it was! served with roasted new potatos and green beans.

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  • Binder photo Em

    13 June 2011

    Em rated this recipe

    5 stars

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  • Binder photo Jayne Bould

    17 June 2011

    Jayne Bould commented on this recipe

    Absolutely gorgeous. Very tasty. Making for the family for fathers day... x

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  • Binder photo Lynn

    22 June 2011

    Lynn rated this recipe

    5 stars

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  • Binder photo mooshy bean pot peas

    22 June 2011

    mooshy bean pot peas rated this recipe

    5 stars

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  • Binder photo Margaret

    30 July 2011

    Margaret rated and commented on this recipe

    5 stars

    Cooked this for a dinner party and was a big hit. Used skinless, boneless chicken breasts which I poached gently first then added to the sauce at the same time as the cream. I used half fat creme-fraiche and this worked really well and cut down on the fat too!

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  • Binder photo Florence

    01 August 2011

    Florence rated and commented on this recipe

    5 stars

    Beautiful dish which tastes and looks impressive. Very easy to make and no problems reducing the stock. The finished sauce has a lovely deep, rich taste. Highly recommended.

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  • Binder photo Snigglefritz

    05 August 2011

    Snigglefritz commented on this recipe

    Added this recipe to my favorites for chicken. Thanks

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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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