Pan-fried chicken in mushroom sauce

Pan-fried chicken in mushroom sauce

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(216 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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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
10th May, 2011
Wish i had read the comments before cooking this!! Now i know why it didnt reduce enough!! Went down well all the same. Now onto the next one!
6th May, 2011
5 for taste 3 for appearance... It might be an idea to remove the flesh from the bones while the sauce is reducing, when you decide to cook your chicken slowly in a slow cooker, otherwise you'll end up with a medley of bones, knuckles etc... amongst your lovely mushrooms and chicken pieces. Would definately do it again!
5th May, 2011
Can be a bit of a faff to make but the result is beautiful. Firm favourite.
2nd May, 2011
Very good going to add it to our binder.
24th Apr, 2011
absolutely amazing one of my fave recipes ever. have tried it with half fat creme fraiche as well which is also very nice
7th Apr, 2011
absolutely gorgeous but i did change some things on both occasions that i have made it. used Quorn fillets the first time and chicken breast the second. both were fabulous. no butter or sunflower oil but used a dash of olive oil instead (no need for butter) and i used low fat creme fraiche instead of cream which was soooo yummy! just used normal closed cup mushrooms. was sooo nice!


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