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Pan-fried chicken in mushroom sauce

Pan-fried chicken in mushroom sauce

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(220 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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15th Jul, 2012
Accidently made with sweet wine rather than dry it was still really tasty will make again, used chicken breast as don't like the bones, so i think i could have gotten away without frying first.
3rd Jul, 2012
Can someone help? I've followed the recipe exactly 3 times and every time the sauce is too thin. Can't think what I'm doing wrong. It tastes great but needs to be thicker. I've tried cooking for longer and adding flour but no luck :(
29th Jun, 2012
Very good indeed.
17th Jun, 2012
This was delicious. The whole family loved it.
17th Jun, 2012
Fabulous! Simple to prepare, easily sourced ingredients, tastes delicious - what more could you want?!
4th Jun, 2012
If you only make one thing off this website, make this. It tastes lovely every time!
25th May, 2012
I thought this was just delicious-I added some fresh thyme in with the chicken and also to the mushrooms. I also added some garlic to the mushrooms & seasoned the chicken before cooking it. I used light creme fraiche (be aware people that normal creme fraiche is 30% fat to cream's 35% fat, so really not that much healthier) & found it too sour, so would use light cream instead next time.
7th May, 2012
This was indeed a lovely dish, and much enjoyed. However, although it is easy enough, it is a fair bit of faffing about. I felt as if I was in the kitchen all day, transferring things from pan to pan, and for this reason alone I've knocked off a star and will be unlikely to do it again unless I'm feeling keen.
28th Apr, 2012
This is our family's favourite meal, always eagerly awaited every weekend by my young kids. I always take all the meat off the chicken thighs and drumsticks before adding to the sauce. Very fiddly, but its worth it when I see all the empty plates and happy faces. My sister in law, who used it for a large party (>50 people) used chicken breasts instead and had to pass out the recipe afterwards. A real winner of a dish, which never has leftovers.
25th Apr, 2012
Fantastic dish, loved by everyone I have made it for. Even better the next day when reheated.


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