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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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.
18th Mar, 2013
Yum Yum....I also put smoked bacon through it and it was delish!
Aunt Jane's picture
Aunt Jane
12th Mar, 2013
Stunning meal! Absolutely delicious clean plates all round even my fussy four year old loved it! I served it with the garlicky new potatoes! I used chicken breasts instead of legs because none of my family like eating off bones worked just as we'll, meat was tender ... Dare I admit that when I had finished I actually liked my plate clean that's how good it was!
5th Oct, 2013
so why only 3 stars then? :-/
6th Mar, 2013
Amazingly good! A bit of a long process for a mid week dinner, but great for when guests are around and you want to impress them!
3rd Mar, 2013
Very tasty even though I only had chicken breasts so didn't cook them in the stock for so long. Also no wild mushrooms so substituted with chestnut mushrooms and rose wine instead of white! But even with all those tweaks it was a good dish enjoyed by husband and 6 year old. Served with new pots and peas.
3rd Mar, 2013
Very tasty. Personally, I didn't think it needed as much cream as suggested in the recipe. Next time I think I'll use whole chicken breasts.
20th Jan, 2013
Delicious and easy to make.
15th Jan, 2013
If this is frozen , is there any instructions on reheating it?? I don't want to give someone food poisoning!


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