Chicken with wine & mushrooms

Chicken with wine & mushrooms

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(57 ratings)

Prep: 5 mins Cook: 15 mins


Serves 4
The rich sauce is so tasty you won't want to share it with anyone. Try substituting the chicken for steak for a quick Beef Bourguignon

Nutrition and extra info

  • Easily halved
  • Freezable

Nutrition: per serving

  • kcal216
  • fat5g
  • saturates1g
  • carbs5g
  • sugars2g
  • fibre1g
  • protein35g
  • salt0.99g
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  • 4 skinless chicken breasts
  • 1 tbsp plain flour, seasoned
  • 150ml chicken stock (use ½ a cube)
  • 250g pack chestnut mushroom, halved
  • few thyme sprigs, leaves only


    This popular herb grows in Europe, especially the Mediterranean, and is a member of the mint…

  • 150ml red wine
  • 1 tbsp mild olive oil, vegetable oil
    olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…


  1. Toss the chicken in the flour, then tap off the excess. Mix 1 tsp of the excess flour with a little stock and set aside. Heat the oil in a frying pan, then add the chicken, mushrooms and thyme. Cook over a medium-high heat for about 5 mins, turning the chicken breasts over once until golden.

  2. Lift the chicken out, then set aside. Pour in the wine and the remaining stock and boil for 5 mins or until reduced by half. Add the flour and stock mix, stirring until the sauce thickens a little. Put the chicken back into the pan, along with any juices from the plate, then simmer for 5 mins or until cooked through and the sauce is glossy. Serve with mash.

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Comments, questions and tips

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25th Nov, 2008
So easy to make although the chicken needed a bit longer to cook than what was suggested. Didnt have any thyme so I used dried oregano. Sauce was delicious. Also the dish looks fabulous and people think you have been slaving over a hot stove for hours!
13th Aug, 2008
Both me and my fussy fiancé loved this! I'll definitely make it again, though next time I'll double up the chicken stock and wine volumes, to have more liquid.
29th May, 2008
This is a great recipe. I made it as per the recipe, but then put it into the over for about 3/4 hour, which gave it all a lovely flavour.
17th Apr, 2008
Quick and delicious. However, I thought the sauce rather mean and would double ingredients next time. I also added a dash of balsamic vinegar and red wine vinegar. The chicken also took longer to cook than stated.
josiejo's picture
1st Apr, 2008
This is lovely. I have made it a few times. great .
21st Mar, 2008
Fantastic flavour. Served with simple mash for easy mid-week meal.
15th Mar, 2008
easy and surprisingly delicious. great winter comfort food, lovely deep flavours. quite rich but very tasty. the flour detatched from the chicken so it didnt go crispy, but would definitely make it again.
10th Mar, 2008
Derlicious..BUT.. Can you please ensure that recipes can accommodated on ONE sheet of A4 paper; necessary for use in the kitchen. At present a second sheet is used with only about 4/5 lines of print on it. Very wasteful.
21st Feb, 2008
This was gorgeous! It was easy to make and full of flavour. I used Chestnut mushrooms which I've never had a problem getting, and I thought they were ideal as they really absorbed the flavour of the wine and stock. My chicken was really moist too. Big hit with my family, suitable for both family and friends. This will definitely be made again and again in my house.
31st Dec, 2007
I used chicken legs, white button mushrroms and dried thym. The recipe turned out gooey as the flour detached from the chiken while I was coking it. The chicken took a long time to cook and the taste wasn't that impressive. I make a similar recipe in the slow cooker called "simple coq au vin" which I make regularly and turns out a lot better. If anybody has any tip on how to make the flour hold to the chiken I'd appreciate that, although I doubt I'll make this recipe again.


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