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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24th Nov, 2012
i used long life single cooking cream, 4 large chicken breasts & button mushrooms left whole this time but it was still absolutely delicious.
23rd Nov, 2012
Great recipe tastes wonderful, prepared it for my brother: "haven't ate anything this good in centuries" it goes great with pasta!!
21st Nov, 2012
We loved this dish! I never used cream at all, just a heaped spoon of greek yogurt. And the sauce tasted fantastic with a bit of crusty bread and more wine.
4th Nov, 2012
A little time consuming, but well worth it. I added garlic to the mushrooms too which I think added a little extra flavour. Delicious! I will definitely make this again.
28th Oct, 2012
I cooked this last night using chicken thighs and added an odd leek that was "lurking" when the onions were nearly cooked, before adding mushrooms. I served it with a mixture of 3 types of rice and it was delicious. Thank you Good Food for another good one!!
22nd Oct, 2012
I made this for a dinner party for 5 people. I made it the evening before (to save stressing!). I used 6 chicken breasts which I tore up when cooked before mixing back into the sauce. I used chesnut & portobello mushrooms instead of wild mushrooms and used the amount of liquid stated (had to wait a while for it to reduce). Heated it up on the stove the next evening and served with pappardelle pasta and garlic ciabatta which went really well with it. All my friends cleaned their plates and said they loved it. I thought it tasted great! Will be making again for sure!
brianmellor's picture
18th Oct, 2012
I have just made this for my partner and I, and as a lot of the comments elude to you must allow the sauce to reduce 20-30 mins who cares it is well worth the wait!! The best recipe I have used from the site so far, if I could I would give it 10 stars!!! I used boneless, skinless chicken thighs, and chestnut mushrooms only. I reduced the ingredients by half. as suggested in previous comments i used smoked lardons with the onions, amazing taste. I reduced the sauce slightly more than suggested, and used 3% fat creme fraiche. The result was amazing. Yes I will be making this recipe again and again!!!!
15th Oct, 2012
I have made this recipe in the past with great results but i wanted to do something a bit "posher" for a recent dinner party, so I used the sauce part of this recipe and mixed & matched it with a another chicken breast recipe (stuffed with a duxelles style mix). This sauce worked perfectly - used a very good chicken stock which added to the tasty result. Compliments all round & seconds were requested.
10th Oct, 2012
Fantastic! I used chicken breasts and it worked really well.
19th Sep, 2012
Tastes delicious!!


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