Chicken Thighs in a Creamy Wild Mushroom Sauce

by Matthias Schmitt

The cream of the mushroom crop meets succulent chicken thigh, cooked on the bone part-fried and part-poached for the most delicious meat that melts into the sauce! 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. Serve with a side of Bacon & Potato Rösti

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