Pan-fried chicken in mushroom sauce

Pan-fried chicken in mushroom sauce

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(291 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

    Sunflower oil is made from pressing sunflower seeds and extracting the oil. It's usually…

  • 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 a dairy product made from separating whole milk or cream into fat and…

  • 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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7th May, 2020
Made this and it was delicious! Freezes well too. The only thing I added was a few cloves of garlic. Very rich and tasty.
Olivia Heathcote's picture
Olivia Heathcote
8th Dec, 2019
Followed the recipe to the letter and it tastes amazing - the one change I made was blending the sauce for my boyfriend, who loves the taste of mushrooms but hates the texture! Served with home made chips and kale
uriah heep
8th Dec, 2019
Fantastic. Absolutely delicious. I doubled the wine and reduced it right down. Used cornflour to thicken. Used a couple of spoonfuls of reduced fat Creme Fraiche. Perfection. My guests loved it. Will make this again. I will also make for my vegan son as a pasta sauce omitting the chicken and using coconut milk. So delicious, he cannot miss out on this treat.
14th Jul, 2019
I just can not understand if you decide to research a recipe why the devil you lot don't stick to it? Weird.
Joanna Corless's picture
Joanna Corless
2nd Mar, 2019
Made this for some friends and they raved about the sauce - it's really decadent, probably the tastiest thing I've ever made. I used chestnut mushrooms instead of wild mushrooms and served with new potatoes and green beans.
Kevin Blacoe
25th Feb, 2019
This was really nice recipe - would definitely do again. V tasty.
Mandie Aviston's picture
Mandie Aviston
6th Sep, 2018
Hi. Can you freeze this as only making for one.
28th Aug, 2018
Absolutely delicious! Quickly became a ´go to´receipt for me. Have given the receipt to many friends that came for dinner as they loved it. Very simple to make.
14th Jan, 2018
A reliable family favourite. I often use half cream half crème fraiche to make it less rich. Either way we all love it served with straw chips, rice, new potatoes, mash or wet polenta. I recently served it with butterbean mash which was also great. Green beans and broccoli go well as a side
Adam Warren's picture
Adam Warren
10th Jan, 2018
If you have a pressure cooker you can make this quite quickly, just cook the chicken in stock for 10 mins on high. My fiance has issues with dairy, so I use soya cream and it works well. I agree about leaving out the wild mushrooms, I find a combination of chestnut, shitake and portablello works well. Just a quick question, has anyone tried frying the mushrooms first so they can caramelise a bit? I love this recipe, but wondered if a pre-fry of the mushrooms would improve the flavour even more.


msmall410's picture
11th Jun, 2019
The recipe says it can be frozen. Has anyone tried this? Should you freeze it BEFORE adding the cream?
goodfoodteam's picture
17th Jun, 2019
Thanks for your question. You can freeze the completed dish.
17th Jan, 2014
I'm making this for a small get together- there is one vegetarian coming. Would I be able to swap the chicken for extra mushrooms and tofu?
goodfoodteam's picture
29th Jan, 2014
Hi there, thanks for getting in touch. Yes, that's a great idea - extra mushrooms and tofu would be very nice. Hope you enjoy the vegetarian adaptation. Thanks, BBC Good Food web team. 
Sumera Qureshi's picture
Sumera Qureshi
29th Apr, 2018
Add a clove of garlic to the onions; season with tarragon and crisp up the chicken very, very well.
24th Jun, 2015
1) If you're preparing for two people, halve the ingredients and it'll work out fine. If you're in the supermarket, look our for chicken quarters with the skin still on and cut in half yourself into a drumstick and a breast. If you call a breast or a drumstick a "piece", then you want to allow 3 "pieces" per person. 2) When adding the mushrooms, at a minimum quarter the mushrooms (if not slice). 3) You don't need to use chicken quarters, you can just use chicken breast or chicken fillet. However, do try and buy "skin-on" (although it's not a problem if you don't). 4) Serve with a wholegrain rice to match the mushroom flavour. 5) If you have an electric hob, two saucepans of suitable size work fine. Ensure the chicken is submerged while simmering, and take out a chicken piece if necessary.
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