Pan-fried chicken in mushroom sauce

Pan-fried chicken in mushroom sauce

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(213 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

Nutrition:

  • kcal600
  • fat40g
  • saturates22g
  • carbs3g
  • sugars0g
  • fibre1g
  • protein50g
  • salt0.8g
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Ingredients

  • 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

    Butter

    butt-err

    Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…

  • 1 onion, finely diced
    Onion

    Onion

    un-yun

    Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…

  • 400g mixed wild mushrooms
    Mushroom

    Mushroom

    mush-room

    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

Method

  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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louisehm
22nd Apr, 2012
4.05
Yummy yum yum. Should of course be called Chicken Stroganoff. To lower the fat, I used half fat creme fraiche.
dazzlyn
15th Apr, 2012
5.05
I was treated to this at a friends house and it was delicious
sigma00
10th Apr, 2012
5.05
Easy to make and taste delicious
lisadomesticgoddess
9th Apr, 2012
5.05
Delicious!!! Served with wild rice and warm bread :0)
emamouth
3rd Apr, 2012
5.05
Great dish. Tastes even better the following day.
davestevens3
18th Mar, 2012
very easy and very impressive. used creme fraiche and still worked well. I also added bacon and used button mushrooms as it was all I had but think it could definitely have done with the added flavour of wild mushrooms.
freediva
7th Mar, 2012
5.05
OMG! Half fat Creme Fraiche, half fat butter, low fat spray rather than oil, and using chicken breasts without skin and it still tasted fantastic! Def. making this one again just need to reduce the time for cooking the chicken initially.
freediva
6th Mar, 2012
5.05
Going to make this one tonight for the family, but have reduced the fat values down to fit in with my weightwatchers. Will report back on the result.
miablom
19th Feb, 2012
5.05
Absolutely delicious. I've made this a few times for dinner parties and it's always a hit.
kazlouandandy
23rd Jan, 2012
4.05
Very nice but I found it a little rich for me. Next time I will use single cream or crème freche. And next time I will use deboned chicken.

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