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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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!!
15th Sep, 2012
Very tasty-one my favourite dinners
27th Aug, 2012
This is so amazing and so worth the wait. I put the finished dish in a slow cooker on low so when we are all in at different times and it is ready and just as tasty. A very firm family favourite.
22nd Aug, 2012
Delicious - I added two chopped leeks at with the onions, turned out very well. The pan frying gives it an amazing flavour. Just don't skimp on the reduction, wait till its thick (took me about 20 mins). Excellent recipe!
18th Aug, 2012
made this a few years ago and made it again two days ago and it was gorgeous and a very easy recipe to follow. the kids loved it too we had it with rice
7th Aug, 2012
Have tried this recipe a few times now and it is really nice. I have made it with skinless and boneless chicken thighs which took about 20 mins to simmer. The stock does take a while to simmer down but it will eventually go thick and syrupy - just be patient. Have also made this using pork fillet substituting dry cider for the wine and adding a tablespoon of wholegrain mustard with the cider and just used chestnut mushrooms. I cooked the pork fillet separately in one piece in a frying pan and then stuck it in the oven on 230 degrees (fan assisted) for 15 minutes and then let it rest until needed on a board wrapped in foil with a tea towel over. I then just sliced the pork fillet up and added it to the sauce with the pork juices and heated it through for a couple more minutes. It is sweeter than with the wine but not too sweet. I'm sure children would love it.
22nd Jul, 2012
I cooked it the way you said but with 4 chicken quarters instead - it was very nice, but for some reason my sauce wouldn't reduce and the result was a tasty but very watery sauce! no idea why!


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