Pan-fried chicken in creamy mushroom sauce is a French classic. This inspired interpretation combines earthy mushrooms, succulent chicken drumsticks and a careful selection of herbs & spices in a rich buttery sauce.
Pan-fried chicken in creamy mushroom sauce is a classic French dish that I learnt to make way back when. I loved the clean, classic flavours of this dish. I remember making this in the winters in Kolkata.
The rich sauce was such a pleasure to have during the cold season. I have continued this tradition in Bangalore too. If you are in my house any-time between September and March, there is a very high chance that I am having this for dinner.
THE VIDEO OF PAN-FRIED CHICKEN IN CREAMY MUSHROOM SAUCE:
Over the years, I have tinkered and changed the original framework of the recipe many a times. The version I am presenting you today, is my current go to way of making this dish. It is a slightly elaborate process. So I usually make it over the weekends. See my video to get the step by step visual instructions and then read on for the complete recipe and ways to get the maximum flavour.
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THINGS TO REMEMBER:
With something as simple as chicken in creamy mushroom sauce it gets most of its flavours from the chicken stock that you use. I always use home-made stock. I love making stock. You should make yours too. It gives you such control over your dishes.
You can see it in action in my one-pot chicken pasta in creamy pumpkin sauce recipe. You will need a casserole for that but oh my it is so worth it. If you are more in to veggies, I have used vegetable stock for making my lentil soup and also the carrot soup. Give them a read if you want handy, easy vegetarian dinners.
By the way, did you know that my coconut cookbook is brilliantly crafted, totally delicious and absolutely free for my all subscribers. With the book you also get weekly recipes, meal suggestions and useful printable kitchen guides and hacks. So sign up for updates and I will send you the book, and make cooking food from scratch as easy as it can be for you.
If you don’t make your own stock. Do not worry. Your chicken will do fine in the creamy mushroom sauce provided you show some love to your stock. I have a handy cheat for you to do just that. I call it my BASS method 😛
- Buy the highest quality stock or bouillon that you can
- Add more flavour in to the mix by adding the stems of the mushrooms, some thyme, parsley, celery, whole peppercorn and cloves to the stock
- Simmer for at least fifteen minutes.
- Strain and use.
This method quickly transforms any ho-hum stock to a whole new level, although it does come a close second to my home-made kind.
The classic recipe only relies on onions, wild mushrooms and tons of butter to make you have erotic dreams about this chicken. You can find it in your copy of Julia Child. Mine is a bit different. I do not have wild mushrooms. I have to rely on common button mushroom. However, with the twist and turns that I have employed, in my humble opinion, it is a whole lot more interesting.
Along with the onions, mushroom and butter, I have used a couple cloves of garlic, some peppercorn and cloves to add a warmth and depth to the sauce. Additionally, I have finished the sauce with thyme and parsley. Unusual, but oh so wonderful when had in combination with the creamy sauce.
To be honest, if I weren’t keeping a tab on my waistline I would be just having jugs of this sauce like a soup all day, everyday. Many a times I am that tempted. I want to drown in a cauldron full of this sauce. Okay, now I am hallucinating. Steady girl! 🙂
I usually make a big batch of this. Have it once right away and keep the rest for later use. This chicken keeps well in the fridge for up to 4 days and in the freezer for up to a month.
Note: One of my user asked me about the success of freezing this dish since it’s cream based. I haven’t had any problems with the sauce so far. Cream sauces in my experience freeze well but fall apart during the reheating. However, if you reheat it slowly over a stove top and give it an occasional stir, the emulsion shouldn’t break. This recipe especially should hold up well as it’s not roux based, neither does it have wine in it.
So on to the recipe now but don’t forget to come back when I bring you an amazing iteration of my favourite butter chicken recipe. And you know what? You won’t need a tandoor for it. Don’t worry.
Let’s be honest though, we all forget to come back to check a recipe. Why not subscribe to my updates, I will send you a free copy of homemade stock recipe and also all the other bonus pdfs, tips and suggestions I give out only through email.
- 10gm/ 2 tsp Olive Oil
- 8 Chicken drumsticks, raw, no-skin, bone-in (Note 1)
- 500ml/ 2 Cups Chicken stock (Note 2)
- 20gm/ 1.5tbsp Unsalted Butter
- 150gm/ 1 Cup Onions, sliced
- 5gm/ 3 cloves Garlic, crushed
- 450gm/ 1 lb Mushrooms, sliced
- 1tsp Whole Peppercorn
- 10ml White Wine Vinegar
- 4 Cloves
- 200gm/ ⅔rds cup Double Cream
- ½tsp dried Thyme
- ½tsp dried Parsley
- Heat the oil in a heavy bottomed pan. Pan-fry the chicken. Five minutes on each side. Set aside. Reserve this pan. You will need it for the sauce.
- In a deep casserole, poach the fried chicken in the stock for 30 minutes on a low heat.
- In the meanwhile, using the previous pan, heat the butter in the pan. When it melt, add in the onion. Fry till a light golden colour. Now add in the garlic. Allow it to become fragrant. Add in the mushroom. Sautee till it is browned. Add in the peppercorn and the vinegar. Let it cook off.
- When the chicken has finished poaching, fish out the chicken and set it aside. Now add the poaching liquid in to the pan with the mushrooms. Cook till reduced in volume. It will be glossy and syrupy. Add the cloves and then the cream. Stir in well and cook for 2-3 minutes.
- Now add the poached chicken in to the sauce. Cook for 2-3 minutes. Finish the sauce with dried herbs.
- Serve hot with crusty bread or herb-ed rice. Goes well with mashed potatoes too.
1. If using skin-on chicken: make sure to add the chicken skin-on side first and allow to brown.
2. If using store-bought stock: in to the stock, add in the stems of the mushroom, a couple stocks of celery, some parsley, thyme, peppercorns and cloves. Bring the stock to a boil and then simmer for 15 minutes. Strain the stock before using.
SHOW SOME LOVE TODAY:
Please let me know your thoughts on my pan-fried chicken in creamy mushroom sauce . Leave a comment below. Sharing this recipe with your friends on Facebook and on Pinterest makes everyone happy. 🙂
And of course don’t forget to download your free copy of home-made chicken stock .
Thank you for reading.
Lots of Love,
DISCLOSURE: This page does contain affiliate links. If you choose to buy any product using my links, at no additional cost to you, I am compensated for it; just enough for a cup of coffee nowhere enough to renovate my kitchen. And it goes without saying all opinions are still my own. Cheers! 🙂