Pan-fried chicken in mushroom sauce

Pan-fried chicken in mushroom sauce

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(215 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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laxtitute
23rd Oct, 2011
5.05
This recipe turned out great and I am no cook! Really easy to follow and tastes amazing.
Somethinoutanothin1
22nd Oct, 2011
Am planning to cook this tomorrow, what goes best with this dish, rice, mashed potatoes or any other suggestions/
burgundy_cyan
16th Oct, 2011
Would love to try this but the fat content is horrifying. Chicken with skin on, butter, double cream. I tend to eat two portions of food so it's a bit of a risk to cook that for my supper. Well I'll leave it somewhere in my binder and cook it to celebrate my last exam next year.
w1lmington
27th Sep, 2011
A fab and very tasty recipe. I used 4 chicken breasts instead of the legs etc. and browned them off then dropped them into the boiling stock and turned off the heat and left them to poach for 15 mins. I continued with the recipe as stated. This will become a firm favourite.
love_good_food
24th Sep, 2011
I'm entertaining in 4 days time so I'm cooking this dish in advance, to freeze so that it's ready on the day. I will be using double cream as the recipe suggests so I'm wondering if it will be alright when I defrost it or will it end up curdling.... Advice from anyone would greatly be appreciated if you've ever done this dish to then freeze....
hanarhodes2010
15th Aug, 2011
5.05
A lovely recipe - I substituted the chicken for strips of roast beef (leftovers from our sunday roast) - it was absolutely delicious!
snigglefritz
5th Aug, 2011
Added this recipe to my favorites for chicken. Thanks
florence100
1st Aug, 2011
5.05
Beautiful dish which tastes and looks impressive. Very easy to make and no problems reducing the stock. The finished sauce has a lovely deep, rich taste. Highly recommended.
cooking4grandma
30th Jul, 2011
5.05
Cooked this for a dinner party and was a big hit. Used skinless, boneless chicken breasts which I poached gently first then added to the sauce at the same time as the cream. I used half fat creme-fraiche and this worked really well and cut down on the fat too!
jaynebould
17th Jun, 2011
Absolutely gorgeous. Very tasty. Making for the family for fathers day... x

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