Pan-fried chicken in mushroom sauce

Pan-fried chicken in mushroom sauce

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(220 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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cooksAlot
25th Nov, 2013
This was delicious, its rich but my Husband and I love rich French food so that suited us. I added smoked bacon along with the mushrooms (could only get normal plain mushrooms) and also added more wine. Will certainly cook this again.
jesais
17th Nov, 2013
Cooked this for my wife. A lovely meal, we were both impressed. Had it with Boulangere Potatoes, also from this website. Highly recommended.
kraftwerk74
16th Nov, 2013
Made this last night for three with Fondant Potatoes, I used chicken thighs instead of the legs and I tend to give any chicken on the bone 10 to 15 minutes extra cooking time just to be sure clean plates all round and my cheap ASDA casserole dish is fine. 5/5
henryahern
6th Aug, 2013
From step 2 I am lost. Is this about cooking in the over (in the casserole dish) or on the hob? Wont the hob crack the casserole dish right down the middle, leaving you with a big mess??
trishkins69
18th Nov, 2013
Try a cast iron casserole dish.... they can go on the hob or in the oven.
venusspecimen
5th Oct, 2013
why would the hob crack the pot? you're not making any sense, the recipe is clear. :-/
henryahern
14th Oct, 2013
For the exact reason I mentioned. Unless you are willing to splash out big bucks on fancy casserole dishes - most ceramic ones will crack the the dish when you place it on the hob. It has happened before. Given the original comment has 4 likes, it would appear I am not the only 1 a bit bemused.
nloken
27th Jun, 2014
5.05
I would never use a ceramic casserole dish on the hob, as it will indeed crack, just as you say. For this dish, either use a cast iron casserole (you can find these cheap as chips in a second hand store, and they will last for ever) or simply use a large regular stainless steel casserole. The cast iron ones are better as they have a more gentle heat, but both will work fine. Oh, and to answer your first question, the dish is entirely made on the hob and is not intended to go in the oven.
lottylouby's picture
lottylouby
8th Jul, 2013
Made this again tonight, after making many times before. I didn't stick to the recipe that much, and use the recipe as a guide. I used 2 chicken breast for four people, cutting into bite size chunks. I also added a head of broccoli, once boiled and a few rashers of bacon chopped. I used a 300g tub of creme fraiche instead of cream, and used the flora cuisine oil instead of butter. I didn't bother straining the onion and mushroom stock mixture either, just seemed faffy. It does't look as refined with the bits of onion in, but still tastes lovely.Brilliant recipe. Sure would be just as nice without meat. I served this with pasta and parmasan shavings.
dlulham
5th Jun, 2013
5.05
This dish was amazing...we will definately have it again. Had it with mash, spinach and lots of bread to soak up the sauce...delicious, a winner!!

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