Pan-Fried Chicken In Mushroom Sauce

1. 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. 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. 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. 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. 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. 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.

* Per serving · 4 servings · Values may vary.

No additional tips available.