Pan-fried chicken in mushroom sauce

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Good Food

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1. Video tutorial: Softening onions

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.

600 kcalories, protein 50g, carbohydrate 3g, fat 40 g, saturated fat 22g, fibre 1g, salt 0.8 g

Latest comments and suggestions

Results 41-60

• SarahLovesFood

  15 February 2009

  SarahLovesFood rated and commented on this recipe

  

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

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• jaqm

  24 February 2009

  jaqm rated and commented on this recipe

  

  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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• Trowbags

  13 March 2009

  Trowbags rated and commented on this recipe

  

  Wow! Pan Fried Heaven in a Tastylicious sauce or What?!!!Hell YEAH!!!! I've just finished the meal and my mind is just going mad with taste! Real Taste!!!!!! I think I need a bath just to calm myself down! MMMMmmmmmmmmmmmmmmmmmmmmmmmm

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• BobbyG

  22 March 2009

  BobbyG rated and commented on this recipe

  

  It was quite easy to make and very nice. We have made this twice, once with bacon and once without and both times it was really nice.

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• mardi j

  23 March 2009

  mardi j rated and commented on this recipe

  

  MAde this for my housemates and they all loved it. I just wish there was more sauce - don't know whether to use more stock and wine or just reduce it all a little less - any suggestions?

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• Diane

  08 May 2009

  Diane rated and commented on this recipe

  

  Delicious, I seemed to have lots of sauce but that didn't matter as the taste was so yummy the extra sauce was a bonus

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• simone

  20 May 2009

  simone rated and commented on this recipe

  

  I have made this 3 times now and its one of the nicest dishes i've ever eaten! Friends loved it and were so impressed, its worth the effort! I added sherry which gave it more depth.

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• MelonE

  30 May 2009

  MelonE rated and commented on this recipe

  

  Yummy Yummy! Used lactose free thickened cream which is thinner than double cream and didn't have have any white wine so i used dry sherry and turned out great. A winner with the partner! The sauce was great with steamed veg on the side. Will definitely do this one again.

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• chris&clare

  09 June 2009

  chris&clare commented on this recipe

  Tried this last night and Clare and all five of our children loved it. What a triumph!

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• Dootmonster

  09 July 2009

  Dootmonster rated and commented on this recipe

  

  I made this last night for my fiancee and his parents and it went down very well. I've never heard my other half rave about a meal I've cooked as much as this one. He's even complimented me again today about it! I reduced the number of legs to 4 rather than 6 and served it with a small amount of plain long grain rice, broccoli and mange tout. There was just enough for all four of us and any more would've been too much as the sauce is so rich. We were all so stuffed afterwards. Similarly to nearly all the above comments, it took a lot longer than the recipe implies to reduce down, but was well worth the wait. I used chestnut and regular closed cup mushrooms as they were all I could get in the local Tescos yesterday. Will definitely be making this one again!

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• squaredog

  18 July 2009

  squaredog rated and commented on this recipe

  

  Wow this dish was amazing. Cooked it last night for a small dinner party and it went down so well... I should have made more! Served it with roasemary & garlic roast potatoes, brocolli and crust bread. Delicious!

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• moirak2

  19 July 2009

  moirak2 commented on this recipe

  I made this last night it was delicicious, I used dry sherry instead of wine and table cream, I cant find wild mushrooms in Canada so I used white button mushrooms, I saved the extra sauce and froze it for future use thank you BBC Food

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• Piglet

  29 July 2009

  Piglet rated and commented on this recipe

  

  We had this last night and it was a great success. I used boneless chicken thighs and a mix of chestnut and brown mushrooms. I served it with new potatoes and griddled mustard courgettes on the side. I will definitely be making this again.

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• MsPia

  08 August 2009

  MsPia rated and commented on this recipe

  

  Delicious and very simple to make.

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• v6en

  15 August 2009

  v6en rated and commented on this recipe

  

  This a huge favourite in my house. Absolutely delicious, my husband said he would expect to pay good money to eat it in a restaurant such is the high standard that this comes out onto the plate. Don't panic about the wine / stock taking a while to reduce...it really is well worth the wait.

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• Lindsay

  16 August 2009

  Lindsay rated and commented on this recipe

  

  Absolutely stunning. Have been asked to make it again next week!

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• mkatta

  04 September 2009

  mkatta commented on this recipe

  I would like to make this recipe this weekend. Can someone please tell me what I could substitute the double cream with to lessen the calories. Thanks.

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• vickyo

  17 September 2009

  vickyo commented on this recipe

  This is a really tasty Dish! Have made this dish many times, i use chicken breasts instead of the chicken joints. It gives amuch more refined dish. Sometimes i leave the breast whole and other times i slice them smaller. Obviously you need to reduce the cooking time but that is an added bonus!

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• tigerbynyte

  28 September 2009

  tigerbynyte rated and commented on this recipe

  

  Made this a few times now, very good dish to make, i used chestnut and shittake mushrooms, very tasty indeed, will make again and again !!!!

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• Joy

  05 October 2009

  Joy rated and commented on this recipe

  

  Delish!! Didnt thinken enough for me even though I reduced it for ages so had to thicken it with some beurre maine. turned out lovely

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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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Difficulty and servings

Serves 6

Preparation and cooking times

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

600 kcalories, protein 50g, carbohydrate 3g, fat 40 g, saturated fat 22g, fibre 1g, salt 0.8 g

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