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 161-180

  • Binder photo HJRhodes

    15 August 2011

    HJRhodes rated and commented on this recipe

    5 stars

    A lovely recipe - I substituted the chicken for strips of roast beef (leftovers from our sunday roast) - it was absolutely delicious!

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  • Binder photo love_good_food

    24 September 2011

    love_good_food commented on this recipe

    I'm entertaining in 4 days time so I'm cooking this dish in advance, to freeze so that it's ready on the day. I will be using double cream as the recipe suggests so I'm wondering if it will be alright when I defrost it or will it end up curdling.... Advice from anyone would greatly be appreciated if you've ever done this dish to then freeze....

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  • Binder photo pshopper

    27 September 2011

    pshopper commented on this recipe

    A fab and very tasty recipe. I used 4 chicken breasts instead of the legs etc. and browned them off then dropped them into the boiling stock and turned off the heat and left them to poach for 15 mins. I continued with the recipe as stated. This will become a firm favourite.

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  • Binder photo AdEL

    16 October 2011

    AdEL commented on this recipe

    Would love to try this but the fat content is horrifying. Chicken with skin on, butter, double cream. I tend to eat two portions of food so it's a bit of a risk to cook that for my supper. Well I'll leave it somewhere in my binder and cook it to celebrate my last exam next year.

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  • Binder photo Karen

    22 October 2011

    Karen commented on this recipe

    Am planning to cook this tomorrow, what goes best with this dish, rice, mashed potatoes or any other suggestions/

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  • Binder photo laxtitute

    23 October 2011

    laxtitute rated and commented on this recipe

    5 stars

    This recipe turned out great and I am no cook! Really easy to follow and tastes amazing.

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  • Binder photo Lenny

    23 October 2011

    Lenny commented on this recipe

    I made this in the slow cooker. It worked really well. Just drained the juices into a pan once the chiken was cooked and reduced as per recipe. Took ages but well worth doing properly. Definitely to be repeated.

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  • Binder photo Michael

    27 October 2011

    Michael rated and commented on this recipe

    5 stars

    Served this with wide Italian noodles and used cream substitute. I buy either an oat or spelt one and it works well. (I have a dairy intolerance but it cuts back on the calories too). Sauce reduces quickly if a wide pan is used. Also added a splash of Marsala wine. really lovely and some dried porcini mushrooms as selection of wild mushrooms not wide today. Absolutely lovely.

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  • Binder photo annieannie4

    07 November 2011

    annieannie4 rated this recipe

    5 stars

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  • Binder photo annieannie4

    14 November 2011

    annieannie4 rated this recipe

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  • Binder photo Sandy

    15 November 2011

    Sandy rated this recipe

    5 stars

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  • Binder photo Nicolai Loken

    25 November 2011

    Nicolai Loken rated and commented on this recipe

    5 stars

    This sauce is best summed up in one word; fantastic!

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  • Binder photo BelBelB

    02 December 2011

    BelBelB rated and commented on this recipe

    5 stars

    This recipe is so yummy and not hard to make. The sauce is not really thick, but is semi-thick/runny. When you reduce the stock with the mushrooms it does need to be on the stove for a while before it properly reduces/thickens. Also, I had to cook the bottom of the chicken once the stock was removed because they seemed slightly undercooked. After I added the cream to the stock I also added a touch of majoram and a few turns of pepper. The stock I made was from Knorr liquid pots. The end result was absolutley delicous, and I suggest you serve this dish with a serving of Basmati rice, yum!

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  • Binder photo Pincuid

    05 December 2011

    Pincuid rated and commented on this recipe

    5 stars

    This recipe is amazing. I used diced chicken breast instead of the thighs and chestnut mushrooms instead of wild ones but....it was absolutely superb. It tasted like something you would have in a fancy restaurant and it's not that hard to prepare. 5 stars from both me and my boyfriend

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  • Binder photo sally

    05 December 2011

    sally rated and commented on this recipe

    5 stars

    This was delicious. I used Weightwatchers thick cream to keep the calories down and it worked a treat!

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  • Binder photo CSiouxsieC

    28 December 2011

    CSiouxsieC rated and commented on this recipe

    5 stars

    Absolutely delicious! Have made this several times now and always goes down a storm!

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  • Binder photo SirMarkStevens

    02 January 2012

    SirMarkStevens commented on this recipe

    This reciepe.............WOW!!!!!!!!! I can give you one tip to improve this 100%, a nice fresh french stick, buttered up to soak up the remaining sauce. Lovely

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  • Binder photo stewc

    04 January 2012

    stewc rated this recipe

    5 stars

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  • Binder photo Robinlim

    15 January 2012

    Robinlim rated and commented on this recipe

    5 stars

    Great recipe... Didnt't need to alter it... Just added some sherry as suggested..

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  • Binder photo fulgencio

    18 January 2012

    fulgencio rated and commented on this recipe

    5 stars

    mmm lovely. I used skinless chicken thighs as I prefer them to drumsticks. Added 1 crushed garlic cloves to the onion mix and only had sliced button mushrooms. Like others said here, it took much longer to reduce and I was getting a bit worried but well worth the wait as the result was yummy. OH kept commenting how lovely it was and that I should make it again soon.

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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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