Pan-fried chicken in mushroom sauce

Pan-fried chicken in mushroom sauce

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(221 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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10th Mar, 2016
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!!
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.
25th Oct, 2015
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!
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.
24th Jun, 2015
Absolutely delicious! Good, complex flavour and would work very well with green veg. I served with wholegrain rice and we both went back for seconds!
22nd May, 2015
This recipe is amazing. Absolutely delicious. I substituted the onion for 2 medium shallots and used half the cream and it was still fabulous.
17th May, 2015
I made this for the second time tonight. My fiance absolutely loved it. I served with parmentier potatoes and griddled asparagus. I have an electric hob so cannot use a casserole dish on the hob. Instead I just used a large pan, works the same.
20th Feb, 2015
This recipe is absolutely delicious. My husband raved about it and went back for seconds. Yummy and very easy to make!
24th Dec, 2014
Absolutely delicious. I followed the recipe and was concerned that there may be too much cream, but we all loved it. Also managed to get mixed wild mushrooms from Waitrose which gave a really interesting touch.
9th May, 2014
This was amazing! So much flavor and so easy. So far in 2014 this is the best thing I have cooked and the best thing I have eaten. I have cooked this for friends twice now and they all really loved it and its easier than doing a full on roast with sides. I just roasted some new potato and mixed veg to go with it and it was perfect. As an option I added two tables spoons of wholegrain mustard and got a little bit more acidity to go with the earthy mushroom taste. I also fried some unsmoked bacon lardons and sprinkled then top. Thanks for this recipe. Its no in my favorite top 10 dinners!


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