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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25th Apr, 2012
Fantastic dish, loved by everyone I have made it for. Even better the next day when reheated.
24th Apr, 2012
lovely dish + was easy to make.i agree it does take a while to reduce down and thicken but good things come to those who wait!will definately be making this dish again.
katycooks's picture
23rd Apr, 2012
Easy to do and extremely tasty. Wouldn't say it is the most attractive looking dish in the world though. I couldn't find mixed wild mushrooms, so I substituted some dried porcini along with standard mushrooms. I added the liquor from the dried mushrooms along with the stock and that gave extra mushroom flavour to the sauce. I would certainly make this again.
22nd Apr, 2012
Delicious! I used 150ml of double cream and added a little cornflour to the mix to thicken the sauce. Instead of reducing the stock by 2/3 I reduced it by half otherwise I think there wouldn't have been enough sauce!
22nd Apr, 2012
Yummy yum yum. Should of course be called Chicken Stroganoff. To lower the fat, I used half fat creme fraiche.
15th Apr, 2012
I was treated to this at a friends house and it was delicious
10th Apr, 2012
Easy to make and taste delicious
9th Apr, 2012
Delicious!!! Served with wild rice and warm bread :0)
3rd Apr, 2012
Great dish. Tastes even better the following day.
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.


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