Pan-fried chicken in mushroom sauce

Pan-fried chicken in mushroom sauce

  • 1
  • 2
  • 3
  • 4
  • 5
(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
Save to My Good Food
Please sign in or register to save recipes.


  • 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.

You may also like

Ads by Google

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.
2nd Dec, 2011
This recipe is so yummy and not hard to make. The sauce is not really thick, but is semi-thick/runny. When you reduce the stock with the mushrooms it does need to be on the stove for a while before it properly reduces/thickens. Also, I had to cook the bottom of the chicken once the stock was removed because they seemed slightly undercooked. After I added the cream to the stock I also added a touch of majoram and a few turns of pepper. The stock I made was from Knorr liquid pots. The end result was absolutley delicous, and I suggest you serve this dish with a serving of Basmati rice, yum!
25th Nov, 2011
This sauce is best summed up in one word; fantastic!
27th Oct, 2011
Served this with wide Italian noodles and used cream substitute. I buy either an oat or spelt one and it works well. (I have a dairy intolerance but it cuts back on the calories too). Sauce reduces quickly if a wide pan is used. Also added a splash of Marsala wine. really lovely and some dried porcini mushrooms as selection of wild mushrooms not wide today. Absolutely lovely.
23rd Oct, 2011
I made this in the slow cooker. It worked really well. Just drained the juices into a pan once the chiken was cooked and reduced as per recipe. Took ages but well worth doing properly. Definitely to be repeated.
23rd Oct, 2011
This recipe turned out great and I am no cook! Really easy to follow and tastes amazing.
22nd Oct, 2011
Am planning to cook this tomorrow, what goes best with this dish, rice, mashed potatoes or any other suggestions/
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.
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.
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....
15th Aug, 2011
A lovely recipe - I substituted the chicken for strips of roast beef (leftovers from our sunday roast) - it was absolutely delicious!


Be the first to ask a question about this recipe...Unsure about the cooking time or want to swap an ingredient? Ask us your questions and we’ll try and help you as soon as possible. Or if you want to offer a solution to another user’s question, feel free to get involved...
Be the first to suggest a tip for this recipe...Got your own twist on this recipe? Or do you have suggestions for possible swaps and additions? We’d love to hear your ideas.