Pan-fried chicken in mushroom sauce

Pan-fried chicken in mushroom sauce

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(239 ratings)

Ready in 1½ - 1¾ hrs

More effort

Serves 6

Creamy chicken and mushroom dish - a fabulous French seasonal recipe

Nutrition and extra info

  • Freezable


  • kcal600
  • fat40g
  • saturates22g
  • carbs3g
  • sugars0g
  • fibre1g
  • protein50g
  • salt0.8g
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  • 2 tbsp sunflower oil
    Sunflower oil

    Sunflower oil

    A variety of oils can be used for baking. Sunflower is the one we use most often at Good Food as…

  • 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



    Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…

  • 1 onion, finely diced



    Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…

  • 400g mixed wild mushrooms



    The mushroom is a fungus which comes in a wide range of varieties that belong to two distinct…

  • 300ml/½ pt dry white wine
  • 284ml pot double cream


  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.

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Comments, questions and tips

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Mandie Aviston's picture
Mandie Aviston
6th Sep, 2018
Hi. Can you freeze this as only making for one.
28th Aug, 2018
Absolutely delicious! Quickly became a ´go to´receipt for me. Have given the receipt to many friends that came for dinner as they loved it. Very simple to make.
14th Jan, 2018
A reliable family favourite. I often use half cream half crème fraiche to make it less rich. Either way we all love it served with straw chips, rice, new potatoes, mash or wet polenta. I recently served it with butterbean mash which was also great. Green beans and broccoli go well as a side
Adam Warren's picture
Adam Warren
10th Jan, 2018
If you have a pressure cooker you can make this quite quickly, just cook the chicken in stock for 10 mins on high. My fiance has issues with dairy, so I use soya cream and it works well. I agree about leaving out the wild mushrooms, I find a combination of chestnut, shitake and portablello works well. Just a quick question, has anyone tried frying the mushrooms first so they can caramelise a bit? I love this recipe, but wondered if a pre-fry of the mushrooms would improve the flavour even more.
18th Nov, 2017
I love this recipe. It's a real 'go to' for me. I often use chicken supremes if I'm feeling decadent. And I use more mushrooms and cream than necessary as any left over sauce is amazing over pasta. A little tarragon is a nice addition too. The garlicky fondant potatoes that are listed 'goes well with' are also delish.
7th Oct, 2017
Replaced the double cream with 0% fat crème fraiche and it still made a rich, full bodied dish. Planning to make again soon.
17th Sep, 2017
This was absolutely delicious, I changed it slightly by including porcini mushrooms, and adding the resulting mushroom juice to the stock. I also added a tsp of Dijon mustard when reducing the stock with the onions and mushrooms. Will definitely make again
7th Sep, 2017
Pretty good. I wouldn't bother with the wild mushrooms unless you're very well off - I used a mixture of both and I don't think the dish would lose out if you used button/closed cup mushrooms alone. It's a tasty, very rich dish. Great with mashed potatoes. Gonna try it with rice today.
12th Jan, 2017
This was a hit at our home, easy to follow directions plenty of taste for someone who cannot cook I was absolutely amazed, I would recommend trying this. We will definitely eat this again.
3rd Nov, 2016
So I read most of the comments, picked up some tips (to use this as a pasta sauce as it is too runny) and cooked it. I have question to all that named it "outstanding", "incredible", "never tasted anything better" and so on. Without by any means I want to be rude, just curios: what food exactly you people were used to before trying this? It is a normal dish, chicken with basic mushroom sauce. It is good but definitely not special.


17th Jan, 2014
I'm making this for a small get together- there is one vegetarian coming. Would I be able to swap the chicken for extra mushrooms and tofu?
goodfoodteam's picture
29th Jan, 2014
Hi there, thanks for getting in touch. Yes, that's a great idea - extra mushrooms and tofu would be very nice. Hope you enjoy the vegetarian adaptation. Thanks, BBC Good Food web team. 
Sumera Qureshi's picture
Sumera Qureshi
29th Apr, 2018
Add a clove of garlic to the onions; season with tarragon and crisp up the chicken very, very well.
24th Jun, 2015
1) If you're preparing for two people, halve the ingredients and it'll work out fine. If you're in the supermarket, look our for chicken quarters with the skin still on and cut in half yourself into a drumstick and a breast. If you call a breast or a drumstick a "piece", then you want to allow 3 "pieces" per person. 2) When adding the mushrooms, at a minimum quarter the mushrooms (if not slice). 3) You don't need to use chicken quarters, you can just use chicken breast or chicken fillet. However, do try and buy "skin-on" (although it's not a problem if you don't). 4) Serve with a wholegrain rice to match the mushroom flavour. 5) If you have an electric hob, two saucepans of suitable size work fine. Ensure the chicken is submerged while simmering, and take out a chicken piece if necessary.