Pan-fried Chicken In Mushroom Sauce

Total Time: 1 hr 30 mins Preparation Time: 20 mins Cook Time: 1 hr 10 mins

Ingredients

• Servings: 6
• 2 tablespoons sunflower oil
• 6 chicken thighs
• 6 chicken drumsticks
• 3 cups chicken broth (or water)
• 2 ounces butter
• 1 onion, finely diced
• 14 ounces chestnut mushrooms
• 1 1/4 cups dry wine
• 1 cup heavy cream
• salt and pepper

Recipe

• 1 heat the oil in a large non-stick frying pan.
• 2 fry the thighs for 8-10 mins, skin side only, until golden brown, then transfer to a casserole dish.
• 3 fry the drumsticks for about 5 mins each side and add them to the thighs.
• 4 pour the broth over the chicken legs in the casserole. there should be enough broth to just cover the chicken, if not add a little water.
• 5 bring broth to the boil and cover, leaving lid slightly ajar. cook at just below simmering point for 30-35 mins until chicken is cooked.
• 6 while chicken is simmering, drain oil from the pan.
• 7 heat the butter in pan and add onion. sweat onion for 5 mins until soft, but not coloured.
• 8 turn up the heat, add the mushrooms, then fry for 3 mins until they soften and start to smell wonderful. pour over the wine, raise the heat to maximum and boil rapidly for 10-15 mins until reduced by two-thirds. turn off the heat and leave until chicken has cooked.
• 9 once chicken legs are cooked, strain broth into pan with the onion, mushrooms and wine, bring back to the boil and reduce again by two-thirds until it is thick and syrupy.
• 10 pour in cream, bring it to the boil, season if you want, then pour it over chicken.
• 11 heat chicken through in the sauce for 2-3 mins then turn off the heat and leave for a few mins before serving.
• 12 this is such an aromatic and beautiful looking dish you should serve it straight from the casserole with the lid on.