Pan-fried chicken in mushroom sauce

Pan-fried chicken in mushroom sauce

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(218 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

Nutrition:

  • kcal600
  • fat40g
  • saturates22g
  • carbs3g
  • sugars0g
  • fibre1g
  • protein50g
  • salt0.8g
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Ingredients

  • 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

    Butter

    butt-err

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

  • 1 onion, finely diced
    Onion

    Onion

    un-yun

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

  • 400g mixed wild mushrooms
    Mushroom

    Mushroom

    mush-room

    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

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.

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Comments, questions and tips

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sheelsp
17th Sep, 2017
5.05
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
Wizardlizard
7th Sep, 2017
3.8
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.
Bee96luv
12th Jan, 2017
3.8
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.
waterflame
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.
studentcook146
3rd Jul, 2016
2.55
I thought this was nice but a bit too rich for me, think I'd use less cream next time.
oshamambe
4th Apr, 2016
5.05
I made this for a dinner party and our guests loved it. It was amazingly delicious.
pallerto
10th Mar, 2016
5.05
Just like everyone else, this is the best ever and not as hard to make as it sounds. It was a hit with both my husband and me and I will be making it often. Thanks for the wonderful recipe!!
AuroraLondon
22nd Nov, 2015
This was amazing! I did tweak it slightly in that I only had dried porcini and some chestnut mushrooms and also added a couple of cloves of garlic and some dried tarragon. I also took the skin of the meat during pan frying and the meat off the bone once it had cooked as my family are fussy! Was even better the next day when we had it as a pasta sauce as It was so lovely, I didn't want to waste it. In fact, I preferred it as a pasta sauce with a bit of Parmesan, simply stunning flavour and so easy to make.
emylouiom
25th Oct, 2015
5.05
I was a bit unsure about making this for the first time for guests as I'm not a very experienced cook and it sounded complicated, but it was fantastic! I too just used closed cup mushrooms and it still had bags of flavour, and it went well with brown rice and green veg. Would definitely recommend if you want to impress!
20mitchell06
2nd Oct, 2015
This sauce is absolutely fantastic, I use closed cup mushrooms that I chop into quarters as I usually have some on hand and also fry some diced smoked streaky bacon until crisp before frying the chicken, remove them then add them back in with the onions mushrooms and white wine because... well... everything is improved with bacon. The dish goes well with rice or potatoes.

Pages

Nausheen123
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
goodfoodteam
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. 
jandc415
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.