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 181-200

  • Binder photo karen

    23 January 2012

    karen rated and commented on this recipe

    4 stars

    Very nice but I found it a little rich for me. Next time I will use single cream or crème freche. And next time I will use deboned chicken.

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  • Binder photo Mia

    19 February 2012

    Mia rated and commented on this recipe

    5 stars

    Absolutely delicious. I've made this a few times for dinner parties and it's always a hit.

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  • Binder photo freediva

    06 March 2012

    freediva commented on this recipe

    Going to make this one tonight for the family, but have reduced the fat values down to fit in with my weightwatchers. Will report back on the result.

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  • Binder photo freediva

    07 March 2012

    freediva rated and commented on this recipe

    5 stars

    OMG! Half fat Creme Fraiche, half fat butter, low fat spray rather than oil, and using chicken breasts without skin and it still tasted fantastic! Def. making this one again just need to reduce the time for cooking the chicken initially.

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  • Binder photo Dave

    18 March 2012

    Dave commented on this recipe

    very easy and very impressive. used creme fraiche and still worked well. I also added bacon and used button mushrooms as it was all I had but think it could definitely have done with the added flavour of wild mushrooms.

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  • Binder photo emamouth

    03 April 2012

    emamouth rated and commented on this recipe

    5 stars

    Great dish. Tastes even better the following day.

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  • Binder photo LisaB

    09 April 2012

    LisaB rated and commented on this recipe

    5 stars

    Delicious!!! Served with wild rice and warm bread :0)

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  • Binder photo sigma

    10 April 2012

    sigma rated and commented on this recipe

    5 stars

    Easy to make and taste delicious

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  • Binder photo Dazzlyn

    15 April 2012

    Dazzlyn rated and commented on this recipe

    5 stars

    I was treated to this at a friends house and it was delicious

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  • Binder photo Loops

    22 April 2012

    Loops rated and commented on this recipe

    4 stars

    Yummy yum yum. Should of course be called Chicken Stroganoff. To lower the fat, I used half fat creme fraiche.

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  • Binder photo Forgetmenot

    22 April 2012

    Forgetmenot commented on this recipe

    Delicious! I used 150ml of double cream and added a little cornflour to the mix to thicken the sauce. Instead of reducing the stock by 2/3 I reduced it by half otherwise I think there wouldn't have been enough sauce!

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  • Binder photo Forgetmenot

    22 April 2012

    Forgetmenot rated this recipe

    5 stars

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  • Binder photo KatyCooks

    23 April 2012

    KatyCooks rated and commented on this recipe

    4 stars

    Easy to do and extremely tasty. Wouldn't say it is the most attractive looking dish in the world though. I couldn't find mixed wild mushrooms, so I substituted some dried porcini along with standard mushrooms. I added the liquor from the dried mushrooms along with the stock and that gave extra mushroom flavour to the sauce. I would certainly make this again.

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  • Binder photo shazzasfood

    24 April 2012

    shazzasfood rated and commented on this recipe

    5 stars

    lovely dish + was easy to make.i agree it does take a while to reduce down and thicken but good things come to those who wait!will definately be making this dish again.

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  • Binder photo clairel322

    25 April 2012

    clairel322 rated and commented on this recipe

    5 stars

    Fantastic dish, loved by everyone I have made it for. Even better the next day when reheated.

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  • Binder photo lornab

    28 April 2012

    lornab rated and commented on this recipe

    5 stars

    This is our family's favourite meal, always eagerly awaited every weekend by my young kids. I always take all the meat off the chicken thighs and drumsticks before adding to the sauce. Very fiddly, but its worth it when I see all the empty plates and happy faces. My sister in law, who used it for a large party (>50 people) used chicken breasts instead and had to pass out the recipe afterwards. A real winner of a dish, which never has leftovers.

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  • Binder photo evelyn-r

    07 May 2012

    evelyn-r rated and commented on this recipe

    4 stars

    This was indeed a lovely dish, and much enjoyed. However, although it is easy enough, it is a fair bit of faffing about. I felt as if I was in the kitchen all day, transferring things from pan to pan, and for this reason alone I've knocked off a star and will be unlikely to do it again unless I'm feeling keen.

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  • Binder photo Joanne

    25 May 2012

    Joanne rated and commented on this recipe

    5 stars

    I thought this was just delicious-I added some fresh thyme in with the chicken and also to the mushrooms. I also added some garlic to the mushrooms & seasoned the chicken before cooking it. I used light creme fraiche (be aware people that normal creme fraiche is 30% fat to cream's 35% fat, so really not that much healthier) & found it too sour, so would use light cream instead next time.

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  • Binder photo Paula Fletcher

    04 June 2012

    Paula Fletcher rated and commented on this recipe

    5 stars

    If you only make one thing off this website, make this. It tastes lovely every time!

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  • Binder photo KathrynV

    17 June 2012

    KathrynV rated and commented on this recipe

    5 stars

    Fabulous! Simple to prepare, easily sourced ingredients, tastes delicious - what more could you want?!

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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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