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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5th Jun, 2013
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!!
27th May, 2013
made this this evening - delicious but WAY too rich with the cream - has anyone tried creme fraiche? personal preference but i think i'd prefer it a bit lighter, gorgeous flavours though
23rd May, 2013
12th May, 2013
A really tasty dish. The Book Club girls loved it. My husband managed to get a wee taste and has requested it many times since.
23rd Apr, 2013
Does anyone know if all or part of this can be made before and then reheated? Perhaps just up to the point before adding the cream? I will be in a rush on the day I plan to serve this and it would be helpful to do some of the cooking beforehand. Thanks!!!
5th Oct, 2013
yes it can. there's nothing in it that cannot be frozen, until the cream part just like you say. if you've not made it yet though I, like many others reviewing it on here, would highly recommend switching the cream for creme fraiche so its not so heavy and rich, but still gorgeous flavours and texture. it just simply doesnt need full cream. however, freezing part is the same as mentioned.
18th Apr, 2013
Made this the other night, subsituted the double cream for creme fraiche and a table spoon of single cream to lessen the calories, used chestnut mushrooms and closed cup ones and it was absolutely delicious! Will def make again.
29th Mar, 2013
Lovely dish, will make it again.
27th Mar, 2013
Very disappointing recipe. There was far too much liquid. The recipe is supposed to take 1 1/2 hrs but there was so much liquid I think I would have had to boil the sauce for at least that long to get a sauce that was "thick and syrupy". I ended up taking out more than half the liquid and then boiling it down, but it was still pretty bland.
26th Mar, 2013
I used chicken breasts and creme fraiche instead of the double cream. As I could only get chestnut mushrooms I also added some dried porcini and added the soaking liquid for more mushroom flavour reducing the amount of stock. Very nice and easy dish.


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