Chicken Thighs in a Creamy Wild Mushroom Sauce

by Matthias Schmitt

Extra deep autumnal flavour, on the plate in just over an hour.


8 Chicken Thighs, bone-in, skin-on
2 tbsp sunflower oil
600ml chicken stock
50g butter
1 onion, finely diced
400g mixed wild mushrooms (slice any larger ones)
300ml dry white wine
284ml pot double cream

Chicken Thighs in a Creamy Wild Mushroom Sauce


Heat the oil in a large non-stick frying pan. Fry the thighs skin side down for 4-6 mins, until golden, carefully drain off excess oil, season and turn skin side up.

Pour over stock to almost cover the chicken. Bring slowly to the boil and carefully transfer to a preheated oven 180°C/Fan 160°C/Gas 5. Cook for 30-35 minutes until chicken is just cooked.

Heat butter in frying pan, sweat the onion for 5 minutes until soft. Turn up the heat, add mushrooms, fry for 3 minutes, reserve and keep warm. Deglaze the pan with wine, boiling off the alcohol for 1-2 minutes. Leave to one side.

Once the chicken thighs are cooked, strain the stock into a pan and skim off any excess oil once settled. Add to the wine and reduce until syrupy.

Stir in the cream, bring the sauce to the boil, add the onion and mushrooms then pour over chicken. Heat chicken through in the sauce for 2-3 minutes then turn off the heat and leave for a few minutes before serving.

Bacon & Potato Rösti RöstiCHEF'S TIP

As you're plating up, garnish each serving with a sprinkle of chopped tarragon, chives or parsley.

Great with Bacon & Potato Rösti
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