Pan-fried chicken in mushroom sauce
By: Easy cook - Lak...
Published: Wednesday, April 18, 2012 - 12:37am

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.