Pan-fried chicken in mushroom sauce

Ingredients

½ tbs sunflower oil
2 chicken thighs and 2 drumsticks
20g butter
½ onion, finely chopped
150g medium button mushrooms, quartered
100ml dry white wine
150ml double cream
Fresh thyme leaves

Preparation

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, just to cover the chicken ( if there is not enough stock, add a little water).
3
Bring stock to the boil and cover, leaving lid slightly ajar. Cook at just below simmering point for 30-35 minutes until chicken is cooked.
4
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.
5
Turn up the heat, add the mushrooms, then fry for 3 minutes. 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.
6
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, pour over chicken.

 



About

Aromatic and tasty chicken in mushroom sauce.

Yield:

4 servings

Added:

Wednesday, April 18, 2012 - 12:37am

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