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 21-40

  • Binder photo spidermonkey

    23 July 2008

    spidermonkey rated and commented on this recipe

    5 stars

    beautiful dish, the whole family loved it.

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  • Binder photo Ronny

    07 August 2008

    Ronny commented on this recipe

    Beautiful dish. Cooked it with given qty's then only used 1/2 of stock for sauce to save time. It worked perfectly. A true meal to make you look good.

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  • Binder photo SarahLovesFood

    17 August 2008

    SarahLovesFood commented on this recipe

    Haven't tried this recipe yet, but wanted suggestions on what to serve it with... Thanx

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  • Binder photo Sazzle

    21 August 2008

    Sazzle commented on this recipe

    We loved this and I used a packed of dried mixed mushrooms which were lovely. I served it with plain Basmati rice and it went down really well.

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  • Binder photo Serona

    02 September 2008

    Serona commented on this recipe

    Made this last night it was fab!!!! couldn't get any wild mushrooms so had to make do with chestnut and button. This will become a family favorite

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  • Binder photo New Cook

    04 September 2008

    New Cook rated and commented on this recipe

    5 stars

    Love the sauce - is worth the effort and makes a great dish for friends at dinner. Used chopped chicken breasts and it worked out great.

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  • Binder photo Karen

    09 October 2008

    Karen rated and commented on this recipe

    5 stars

    I love this dish. I serve with roasted potatoes

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  • Binder photo Tepa

    29 October 2008

    Tepa rated and commented on this recipe

    5 stars

    Absolutely delicious !

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  • Binder photo Rachel

    30 October 2008

    Rachel commented on this recipe

    Haven't tried this yet, but will definitely. The recipe does only say 1/2 pint of wine, maybe you mistook the forward slash for a 1, receipe say 300ml/1/2 pint. Will probably use half fat creme fraiche to cut down on fat.

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  • Binder photo shelby

    07 November 2008

    shelby commented on this recipe

    I found this dish really easy to make and it tasted fantastic. I made it for my family and they all thought it was so tasty. I used chopped up pieces of chicken breast so it was more like a stroganoff and served it with rice. Definately will be making this again and again. You have to try it!

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  • Binder photo anniokm

    15 November 2008

    anniokm rated and commented on this recipe

    5 stars

    Absolutely delicious!!!!!!!!!! it is worth waiting for stock and wine to reduce!!! that way the sauce is smoother!!! Bravoooo to BBC good food!!

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  • Binder photo Rayne

    16 November 2008

    Rayne rated and commented on this recipe

    5 stars

    I made it a bacon and mushroom sauce and it turned out really delicious! Will definitely be making this again.

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  • Binder photo Annie

    23 November 2008

    Annie rated and commented on this recipe

    4 stars

    Really delicious!!

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  • Binder photo Annie

    23 November 2008

    Annie commented on this recipe

    One of my favourites! Takes a while for sauce to reduce but well worth the wait!

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  • Binder photo Serona

    17 December 2008

    Serona commented on this recipe

    What can i say that hasn't been said this dish is beautiful and very comforting, have made twice now, didn't have any wild mushrooms last time so used dried porchine and chestnut and was still a raving suscess with everyone. This receipe is a keeper!!!

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  • Binder photo Anna

    24 January 2009

    Anna rated and commented on this recipe

    5 stars

    I quite liked it but it gets five stars thanks to my boyfriend. He's never effusive in his praise but this time he said it was very good TWICE (!!!). To me it was nice but nothing to make me fall on my knees. Nice

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  • Binder photo caroline

    02 February 2009

    caroline commented on this recipe

    We cooked this for a big family meal. The casserole dish we used was large so had to top up the liquid. We followed the instrustions that said use water. It then took a long time to reduce. Next time I'd tip some of the liquid away and use a little more wine. It was still rather lovely!

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  • Binder photo PrincessJelly

    10 February 2009

    PrincessJelly commented on this recipe

    Great recipe. Really simple. I used 120g chanterelle mushrooms and about 300g of chestnut mushrooms and added a glug of marsala with the wine. It was really nice and got lots of compliments from our guests. There were only 4 adults and 2 children, who shared a drumstick and there was only one joint left over. This does not serve 6, unless this is part of a 4 course meal!

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  • Binder photo SarahLovesFood

    15 February 2009

    SarahLovesFood rated and commented on this recipe

    5 stars

    Absolutely Delicious!!! Had it with basmati rice & steamed brocoli & some crusty bread, was divine! yum! and very easy to make!!

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  • Binder photo jaqm

    24 February 2009

    jaqm rated and commented on this recipe

    5 stars

    Made this for the first time on Saturday for a dinner party. It went down a storm. The flavours were fantastic. Will definitely make again.

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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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