Creamy mushroom chicken

    1 hour 25 min

    Chicken thighs are pan-fried, then baked in a creamy mushroom and wine sauce flavoured with lemon and capers.

    3 people made this

    Serves: 4 

    • 475ml chicken stock
    • 1/2 onion, chopped
    • 2 cloves garlic, minced
    • 250ml white wine
    • 40g sliced fresh mushrooms, or more to taste
    • 1 teaspoon dried rosemary
    • 1 teaspoon dried sage
    • 240ml double cream
    • 2 tablespoons butter
    • 1/2 lemon, juiced
    • 1 tablespoon capers, drained
    • 2 to 4 tablespoons cornflour, or as needed
    • 4 skinless, boneless chicken thighs
    • 2 tablespoons olive oil

    Prep:10min  ›  Cook:1hr15min  ›  Ready in:1hr25min 

    1. Pour the chicken stock into a saucepan with the onion and garlic; bring to the boil and simmer until liquid reduces by half, about 10 minutes. Pour in the white wine; return to the boil and reduce the liquid by half again, about 10 minutes. Stir in mushrooms, rosemary and sage; simmer until the mushrooms are tender and have given up their juice, about 15 more minutes. Stir in cream, butter, lemon and capers; reduce heat and simmer the sauce until thickened, about 10 minutes (45 minutes in all).
    2. Preheat oven to 180 C / Gas 4.
    3. Place the cornflour into a shallow bowl and press the chicken thighs into the cornflour on all sides until thoroughly coated. Shake off excess cornflour. Heat the olive oil in a pan over medium heat; pan-fry the chicken thighs until they are golden brown, about 8 minutes per side. Place the chicken thighs into a baking dish and pour the sauce over the chicken.
    4. Bake in the preheated oven until the sauce is bubbling and the chicken is cooked through, about 15 minutes.

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    Reviews & ratings
    Average global rating:

    Reviews in English (58)


    The sauce takes a bit of time and effort but well worth the wait, I left the capers and added extra mushrooms but still delicious. I served with green beans and sauté potatoes worked perfectly together. Will definitely be making this again.  -  16 Dec 2017


    First off I have to say that the prep and cooking time are right on with this one. Don't pick this recipe if you are in a hurry for dinner. That being said it was worth the wait. I used 1 tablespoon each of fresh herbs as opposed to the dried and think this was a wise choice. I used onion powder in place of onions because my husband won't eat onions and left out the capers because I didn't have any. After reducing the broth it concentrated the sodium so next time I think I would choose a low sodium broth/stock. A few other reviewers mentioned the sauce not thickening up after simmering. Since the chicken is coated and browned in corn starch, which is a thickener, I thought that may help thicken the sauce in the oven. But I went ahead and took a little extra chicken broth and corn starch and thickened the sauce just a tad before covering the chicken. I'm glad I did. It was the perfect consistency when removing from the oven. The sauce is so yummy I kept taste testing while it was simmering The thighs were nice and tender but I may consider using BLSL breasts next time. We think this recipe is restaurant quality and definitely a keeper!  -  07 May 2012  (Review from Allrecipes US | Canada)


    Very tasty. Dredging the chicken in cornstarch is a great idea. I've always used flour in the past but the cornstarch gave it a crispy lightness that is very appealing.  -  22 Dec 2010  (Review from Allrecipes US | Canada)