Pan-fried chicken in mushroom sauce

Pan-fried chicken in mushroom sauce

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(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
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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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7th May, 2014
I made this for my mum's 60th birthday celebrations and served it with roasted garlic and parmesan mash and some green beans - absolutely delicious, the sauce is amazing. I did change it up a little in that I just made the sauce on it's own, without the chicken element as it seemed like a faff. I followed the instructions as written (without the chicken), adding in bacon and dried wild mushroom and their soaking liquid. I then pan fried my chicken breasts separately and shoved them in the oven to cook through. I then served them with the sauce poured over. I used my homemade chicken stock in the sauce and the whole thing was fabulous, needed minimal seasoning (I love salt) and was lovely paired with the mash. For that I just roasted three garlic bulbs in the oven at about 180 for 45 mins, then squeezed out the flesh into the mash with double cream and some parmesan. No fat content there, haha, who cares, it was a celebration!!
26th Feb, 2014
Delicious way to cook chicken thighs. Have to be dairy free so used Alpro cream but the result was still wonderful.
6th Jan, 2014
I did this as part of a hot buffet for a Christmas gathering to go with jacket potatoes. Therefore I used chopped up chicken thighs instead and also used chestnut and portobello mushrooms. It was easy to make and very tasty, it was a massive hit with my guests and was the first thing to go! Will make again.
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.
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.
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
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??
18th Nov, 2013
Try a cast iron casserole dish.... they can go on the hob or in the oven.
5th Oct, 2013
why would the hob crack the pot? you're not making any sense, the recipe is clear. :-/
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.


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