Poulet sauté aux champignons – braised chicken with mushrooms and white wine Recipe
This homemade dish of chicken pieces braised with mushrooms, onion, and white wine is a bit like a lighter version of a stew. In France, such ragouts are often served with pasta or rice as a quick weekday dinner. The sauce is pale, gently creamy, and intensely mushroomy.
A simple French-style one-pan dish with a light, creamy mushroom sauce that feels comforting like a stew but is much quicker to prepare.
Chef's tips
Do not overcrowd the pan when browning the chicken – if necessary, fry it in two batches so the meat browns instead of stewing in its own juices.
How to serve
Serve with tagliatelle, rice, or buttery mashed potatoes and a simple green salad on the side. A glass of dry white wine pairs very well with the sauce.
Ingredients
- chicken fillet cut into larger cubes - 600 g
- button mushrooms sliced - 300 g
- onion diced - 1 piece
- garlic finely chopped - 2 clove
- dry white wine - 150 ml
- chicken stock - 150 ml
- 30% cream - 80 ml
- butter - 30 g
- oil for frying - 1 tablespoon
- wheat flour for coating the chicken - 1 tablespoon
- parsley chopped, for sprinkling - 2 tablespoon
- salt to taste
- black pepper to taste
Preparation
- Pat the chicken pieces dry with a paper towel, season with salt and pepper, then lightly coat in flour, shaking off the excess.
- In a large frying pan or wide saucepan, heat the oil with half of the butter over medium-high heat, add the chicken and fry for 6–8 minutes, turning the pieces until lightly browned on all sides; transfer to a plate.
- In the same pan, add the remaining butter, add the onion and fry for 3–4 minutes over medium heat until softened and slightly translucent, without strong browning.
- Add the garlic and fry for about 30 seconds more, until it becomes very fragrant.
- Add the sliced mushrooms, increase the heat to medium-high and fry for 6–8 minutes, stirring, until they release their liquid, then let most of it evaporate and the mushrooms lightly brown.
- Pour in the white wine, stir, scraping up any browned bits from the bottom of the pan with a wooden spoon, and cook for 2–3 minutes until the wine reduces slightly.
- Add the stock, return the fried chicken pieces along with any juices from the plate, bring to a gentle simmer, reduce the heat, cover, and braise for 10–12 minutes until the chicken is tender.
- Pour in the cream, stir, and cook uncovered for another 3–5 minutes until the sauce thickens slightly; season with salt and pepper to taste.
- Before serving, sprinkle the dish with chopped parsley and serve immediately.
Storage
Store leftovers in an airtight container in the fridge for up to 2 days. Reheat gently over low heat or in the microwave, adding a splash of stock or water if the sauce has thickened too much.
This is one of those dishes that taste like you’ve cooked for hours, while in reality it comes together in under an hour – perfect for a relaxed but elegant weekday dinner.
