Pan-fried chicken in mushroom sauce

Pan-fried chicken in mushroom sauce

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(215 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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18th Jan, 2012
mmm lovely. I used skinless chicken thighs as I prefer them to drumsticks. Added 1 crushed garlic cloves to the onion mix and only had sliced button mushrooms. Like others said here, it took much longer to reduce and I was getting a bit worried but well worth the wait as the result was yummy. OH kept commenting how lovely it was and that I should make it again soon.
15th Jan, 2012
Great recipe... Didnt't need to alter it... Just added some sherry as suggested..
2nd Jan, 2012
This reciepe.............WOW!!!!!!!!! I can give you one tip to improve this 100%, a nice fresh french stick, buttered up to soak up the remaining sauce. Lovely
28th Dec, 2011
Absolutely delicious! Have made this several times now and always goes down a storm!
5th Dec, 2011
This was delicious. I used Weightwatchers thick cream to keep the calories down and it worked a treat!
5th Dec, 2011
This recipe is amazing. I used diced chicken breast instead of the thighs and chestnut mushrooms instead of wild ones was absolutely superb. It tasted like something you would have in a fancy restaurant and it's not that hard to prepare. 5 stars from both me and my boyfriend
2nd Dec, 2011
This recipe is so yummy and not hard to make. The sauce is not really thick, but is semi-thick/runny. When you reduce the stock with the mushrooms it does need to be on the stove for a while before it properly reduces/thickens. Also, I had to cook the bottom of the chicken once the stock was removed because they seemed slightly undercooked. After I added the cream to the stock I also added a touch of majoram and a few turns of pepper. The stock I made was from Knorr liquid pots. The end result was absolutley delicous, and I suggest you serve this dish with a serving of Basmati rice, yum!
25th Nov, 2011
This sauce is best summed up in one word; fantastic!
27th Oct, 2011
Served this with wide Italian noodles and used cream substitute. I buy either an oat or spelt one and it works well. (I have a dairy intolerance but it cuts back on the calories too). Sauce reduces quickly if a wide pan is used. Also added a splash of Marsala wine. really lovely and some dried porcini mushrooms as selection of wild mushrooms not wide today. Absolutely lovely.
23rd Oct, 2011
I made this in the slow cooker. It worked really well. Just drained the juices into a pan once the chiken was cooked and reduced as per recipe. Took ages but well worth doing properly. Definitely to be repeated.


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