Chicken With Mushroom Sauce

Succulent pieces of chicken cooked in a truly aromatic mushroom sauce. Though not particularly speedy to cook, this is really easy to prepare and is well worth the wait as the flavours develop and mingle. Serve with something simple such as plain boiled Basmatic rice and green salad to balance the richness of the sauce.

Category:  Main Course  - 


For 4 people


  • 1 large chicken joint or 4 chicken pieces, skinned and all fat removed
  • seasoned with black pepper & paprika
  • flour seasoned with black pepper & paprika
  • oil for cooking
  • butter
  • 1 onion, roughly chopped
  • 1 clove {mosgloss=garlic, crushed}
  • 1 clove garlic, crushed
  • 30 g dried mushrooms
  • 300 ml boiling water
  • 250 g mixed fresh mushrooms, wiped & sliced
  • 75 ml white wine
  • 150 ml cream
  • 2 tbs sherry vinegar

Chicken With Mushroom Sauce Directions

  1. 1. Toss the chicken pieces in the seasoned flour. In a heavy based casserole dish heat the oil and butter together. Brown the chicken, remove from the casserole and reserve.
  2. 2. Add the onion and garlic to the casserole and gently sweat until translucent & soft.
  3. 3. Meanwhile, soak the dried mushrooms in 300ml boiling water for 15 minutes (or according to manufacturers instructions).
  4. 4. Add the reconstituted & fresh mushrooms to the casserole. Pour in the wine. Strain the mushroom soaking liquor and make up to 150ml with water and add to the mushroom mixture. Gently simmer, letting all the flavours develop, for about 20 minutes.
  5. 5. Add the chicken, bring to the boil and cover with a tightly fitting lid. Reduce the temperature and simmer for 20 minutes. Pour in the cream and sherry vinegar, replace the lid and simmer for another 10 minutes.
  6. Check that the chicken is properly cooked and season to taste.