Chicken With Mixed Mushrooms and Cream Recipe (2024)

I have been making variations of this dish with skinless, boneless chicken cutlets since my husband dislikes skin and bones. A quick sauté after a quick pass thru S&P,then flour, until brown on both sides. Remove from pan. More butter. Quick sauté of mushroom mix, remove from pan, add chopped shallots or onion, add Madeira or other wine, add stock. Return mushrooms and their juice, then chicken, to pan. Simmer & reduce sauce. Just before serving add some cream, chopt parsley, tarragon.

I made as described. Really good...really rich. Next time I still used skin on bone in for flavor. I added more thyme to the stock while braising. But I defatted the pan drippings and removed the chicken skin, because after crisping, it went soggy in the oven. I wanted acid, so substituted dry sherry for Riesling, and added a teaspoon of Dijon with the cream. Next I'll add a squeeze of lemon. Great basic recipe. It was still rich and mushroom forward, but less bland.

This simplified riff on coq au riesling turned out nicely.
- Reverse steps 1 and 2 so you cook the mushrooms while the chicken is in the oven
- Since you're oven braising the chicken in the broth, all thighs, no drumsticks are a better match so the underside braises and skin stays crisp
- Amount of mushrooms is a bit paltry for 8 pieces of chicken, especially for the cook who snacks
- A spray of chopped parsley at the end gives a nice green note

I started with the chicken browned it, then sauteed the mushrooms and onions together. Added it all together and cooked till chicken was done. Reduced a bit and added cream. One pan... much faster. Taste fine.

This dish was delicious and easy to prepare. I needed to leave home before I served it so I transferred to a crock pot to simmer for a while. That worked great.

I substituted Greek yogurt for the cream for health reasons & it was still delicious & smooth.

After removing the chicken and pan juices from the baking step, I removed lots of chicken fat from the separated pan juices. Without degrading pan juices, this would have been super rich.

The flavors in this dish were gorgeous. The drumettes didn't look done when I cut into them. Ended up clocking much longer. Next time I will use only thighs. Really, really beautiful and fragrant dish. Serve with bread because the cream sauce is divine.

I live in Paris so crėme fraiche is the substitute for cream! Pintade or guinea fowl is tastier than chicken and a little less expensive. The butcher cuts the thigh and leg pieces for us. Mushrooms are plentiful and fresh and there are so many varieties. I added steamed carrots and baby turnips aloing with the mushrooms in the final 3 minute warming/basting We loved this dish! Thank you for a great basic recipe that I will use again. Oh, and we drank the rest of the wine with dinner!

This is absolutely delicious. The sauce is super yummy so I doubled it, but it is rich so be sure to skim the fat from the pan juices as noted in the other reviews. I also used about 1.5 times the cream, not the entire 2x. Since we love mushrooms I added a lot more (we used baby bellas). Served it with rice and pencil asparagus and it was so yummy I had to force myself to stop eating it. Definitely going into my permanent recipe catalog.

I saved some time by starting with step 2 (after turning the oven on) and then turning to step 1 while the chicken was roasting.

In a recipe such as this, I precook the chicken legs in the oven for 20 min. at 350. After cooling I can remove the skin easily and the fat has
rendered. Then I continue with the recipe, using my homemade chicken
broth. I also do this when cooking chicken on the grill.

Do you think i could use bone in skin on breasts (with rib meat) in place of some of the dark meat. My family like dark , I do not. I will be cooking of course!

looks like Janice -on this recipe string, put it all in a crock pot at some point and left to simmer...?

Very good and easy. Surprised there wasn't more sauce...perhaps could have put more of the juices, cream and Riesling back into skillet.

Try increasing sauce. Serve with mashed potatoes?

This is a magnificent recipe as is and has plenty room for customizing and personalizing. I did a heavy combo of oyster, sh*take and cremini. I've changed up the wine with various types depending mood or what I have on hand, even did some cognac reduction once. I do prefer to butcher a whole chicken and/ or use on the bone meat. Its a fun recipe to play around with.....

This dish was very tasty! I doubled the mushrooms and next time will double the sauce amount.

Add 1/2 t Dijon; 1/2 onion sliced; sauté til translucent and add with mushrooms; T lemon juice

Add t Dijon; sauté onions then add mushrooms; add t lemon juice (Chardonnay works!)

Add t Dijon; sauté onions-thinly sliced 1/2 onion rings; 1 t lemon juice

I used boneless skinless thighs and half&half instead of cream — worked great. I also doubled the mushroom and sauce ingredients and cooked the chicken on the stove to save energy. Served with wide egg noodles. Fantastic!

Thanks to Cecilia’s excellent suggestion of getting the chicken in the oven before starting the mushrooms, I completed this in exactly one hour. Used 4 leg quarters and almost doubled sauce ingredients. Added almost 1 T porcini powder to the baby Bella’s, which took it over the top. Leftovers are terrific, so make all ahead if you’re inclined.

Incredible! Used heavy cream as well as crème fraiche. Served with rice and broccoli.

Very delicious! The mushrooms need to be cooked separately to develop the flavour otherwise they will just be steamed! The only extra step I took is to pour off most of the chicken fat (there was lots) after browning the chicken and before adding the stock! And yes, next time, I will increase the sauce!

Very delicious!

Cooked as specified, with all thighs. So many layers of flavor! 5⭐️

Agree with others that the sauce needs to be doubled. I added 4 cloves of garlic, minced, with the onions (i used shallots). I also added the dijon as suggested and a few shakes of worcestershire sauce for a little zing with the cream. I used dried porcini's as well so used the stock from those in place of the chicken stock. I do question the need for so many steps...maybe saute the onions and mushrooms while browning the chicken and cooking all together in the oven....will try that next time.

Absolutely marvelous recipe. I can’t get enough of it. This is definitely one of those meals you’d make to impress your guests — low effort but so delicious.I added more of the stock and cream, though. I personally prefer a lot more sauce than this recipe provides, so take that into consideration when you cook this. I also added way more mushrooms because mushrooms are the best! You can never have too many mushrooms.

Lots of flavor and the chicken came out juicy. Took longer than I would have liked compared to other creamy chicken recipes but definitely a treat