Serves 20
75 min
Pan-Fried Chicken in Mushroom Sauce
Recipe GLPRe7444169ad481c
Golden-brown chicken thighs and drumsticks are pan-fried until crispy, then braised in a rich, aromatic sauce made from cream, wild mushrooms, white wine, and caramelized onions. The sauce reduces to a luxurious, syrupy consistency that clings beautifully to the tender chicken. A classic British main course that's elegant enough for entertaining.
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Ingredients
2 tbsp sunflower oil
6 chicken thighs
6 chicken drumsticks
700 ml chicken stock
50 g butter
1 large onion, finely diced
400 g mixed wild mushrooms, cleaned and halved
300 ml dry white wine
284 ml double cream
Salt and pepper to taste
Directions
Heat the sunflower oil in a large non-stick frying pan over medium-high heat. Working in batches if needed, place the chicken thighs skin-side down and fry for 8–10 minutes until the skin is golden brown and crispy. Transfer the cooked thighs to a large casserole dish.
In the same pan, fry the drumsticks for approximately 5 minutes on each side until golden, then add them to the casserole with the thighs.
Pour the chicken stock over the chicken pieces in the casserole; the stock should just cover the chicken. If needed, add a little water to achieve this level. Bring the stock to a boil, then cover the casserole with the lid slightly ajar. Reduce the heat and maintain a gentle simmer for 30–35 minutes until the chicken is fully cooked through (internal temperature of 165°F).
While the chicken simmers, pour off any remaining oil from the frying pan. Add the butter and let it melt over medium heat. Add the diced onion and cook for about 5 minutes, stirring occasionally, until the onion is soft and translucent but not coloured.
Increase the heat to medium-high and add the prepared mushrooms to the pan. Fry for approximately 3 minutes, stirring occasionally, until they soften and release their aromas.
Pour the dry white wine into the pan and increase the heat to high. Boil the mixture rapidly for 6–8 minutes, stirring occasionally, until the wine reduces by approximately two-thirds. Once reduced, remove the pan from the heat and let it sit until the chicken is cooked.
When the chicken is fully cooked, carefully strain the hot stock from the casserole into the pan containing the onion, mushroom, and wine mixture. Bring the combined sauce back to the boil over high heat and reduce rapidly for another 6–8 minutes until the sauce thickens and becomes syrupy.
Reduce the heat to medium and pour in the double cream, stirring gently to combine. Bring the sauce back to the boil, then taste and season with salt and pepper as desired.
Pour the finished mushroom cream sauce over the chicken pieces in the casserole. Return to the heat and allow the chicken to warm through in the sauce for 2–3 minutes. Remove from the heat and let rest for a few minutes before serving directly from the casserole with the lid on to retain the aroma and warmth.
