What you'll need: 2 tbsp sunflower oil 6 chicken legs, halved (so you have 6 thighs and 6 drumsticks) 700ml chicken stock 1 onion, finely diced 50g butter 400g mixed mushrooms 300ml white wine 284ml pot of double cream Serves: 6 Time: 90 minutes Method First Fry your chicken thighs
What you'll need:
- 2 tbsp sunflower oil
- 6 chicken legs, halved (so you have 6 thighs and 6 drumsticks)
- 700ml chicken stock
- 1 onion, finely diced
- 50g butter
- 400g mixed mushrooms
- 300ml white wine
- 284ml pot of double cream
Time: 90 minutes
Fry your chicken thighs (skin side only) in a large, non-stick frying pan with the sunflower oil for 8-10 minutes. Remove and put in a casserole dish. Fry the chicken drumsticks for 5 minutes on each side, and put them in the casserole, too.
Put your casserole dish onto a medium heat, and add the chicken stock so that the meat is covered. Bring to the boil and cover (leaving the lid slightly ajar), and simmer for 30 minutes.
While the chicken is simmering away, melt the butter in the frying pan and sweat the onions for 5 minutes. Turn the heat up a little, throw in the mushrooms and cook for further 3-4 minutes. Chuck in the white wine, and boil on a high heat until it has reduced by two-thirds. Turn off the heat, and leave to stand while the chicken finishes cooking.
Once your chicken is all cooked through, strain off the stock into a pan, and into the same pan add the onions, mushrooms and white wine reduction. Bring back to the boil, and reduce again - you want it quite thick and syrupy. Add the double cream and stir well, then pour all over the chicken. Serve with your favourite green veggies, and enjoy!
This chicken dish is going to pair beautifully with the Ben Haines B Minor Marsanne/Roussanne 2015. You surely can’t go far wrong with this Rhone-esque wine matched with this saucy treat!
There you have it -- an easy recipe for Chicken in Mushroom Sauce!
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