Pan-fried chicken in mushroom sauce

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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 61-68

• Mrs Mop

  13 October 2009

  Mrs Mop rated and commented on this recipe

  

  This has now become our once a week autumnal meal - totally gorgeous - I prefer Creme Fraiche to cream and the sauce is divine. I use whatever mushrooms are in season -and the difference in taste each week is very noticeable. One of the easiest dishes to make - perfect for a buffet meal with friends or a family mid week meal!! Totally scrummy!

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• hazel

  13 October 2009

  hazel rated and commented on this recipe

  

  This was absolutely delicious made it for my partner and my nana used closed cup mushrooms. I served it with rice for my partner and mashed potato for me and my nana. I will definitely make this again and again as it is one of my faves. I didnt make any for my 5yr old and 3yr old but they tasted some off my plate and loved it so next time i make it i will also give them some. Oh and i dont actually like mushrooms but still ate the lot. Fantastic!!!

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• Lotty

  25 October 2009

  Lotty rated and commented on this recipe

  

  My husband made this for my birthday. He's not really attempted to cook anything like this before. It was absolutely lovely. He used chestnut mushrooms as thats all he could get, it tasted wonderful. We had it with crusty bread as suggested which worked well, so we could mop up all that lovely sauce. Would definitly make again. I would try using creme fraiche to keep the calories down, but if it didn't work i would go back to the double cream. I recommend trying this recipe. It would definitely impress guests!

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• Babs

  31 October 2009

  Babs commented on this recipe

  Absolutely delicious - easy to make and now a family favourite. Made extra sauce and used it with pork fillet

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• Babs

  31 October 2009

  Babs rated and commented on this recipe

  

  Absolutely delicious - easy to make and now a family favourite. Made extra sauce and used it with pork fillet

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• Yoktong

  11 November 2009

  Yoktong rated and commented on this recipe

  

  I just used ordinary closed cup mushrooms and it was still delicious. I should try it with wild mushroom next time. Very tasty.

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• sal

  11 November 2009

  sal rated and commented on this recipe

  

  This was lovely, i used boneless chicken thighs. As already said it took ages for the sauce to reduce. Will make again.

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• Hollie

  20 November 2009

  Hollie rated and commented on this recipe

  

  I made this at the weekend and it was really delicious - I used chicken thighs, and chestnut mushrooms because I couldn't get wild mushrooms. I thought when I read the recipe that it would need garlic or herbs to perk it up as it seemed too simple, but it had a real depth of flavour anyway. I might add some snipped chives next time just because the sprinkling of green would look nice and they aren't strong enough to overpower. Will be making this a lot in the future.

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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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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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