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.
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!
5th Aug, 2011
Added this recipe to my favorites for chicken. Thanks
1st Aug, 2011
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.
30th Jul, 2011
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!
17th Jun, 2011
Absolutely gorgeous. Very tasty. Making for the family for fathers day... x
2nd Jun, 2011
Cooked this again for a dinner party, friends kept saying how delicious it was! served with roasted new potatos and green beans.
29th May, 2011
Lovely but too much faffing around for a piece of chicken
25th May, 2011
Family really loved this, I used boneless/skinless chicken breast, cubed, and used it more as a pasta sauce. I did not simmer the chicken in the stock, since I only had the cubed meat, just added it back in the end to heat and finish cooking through. I also made it meat free, just adding more mushrooms and using vegetable stock, yum great over pasta. Will be a firm fav in our house good for an easy evening meal or to serve to guests.
16th May, 2011
Absolutely stunning dish! Will be making it for a formal dinner next week


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.