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    Trish Deseine’s Chicken with wild mushrooms and cream

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    Trish Deseine’s Chicken with wild mushrooms and cream

    This is a retro French classic. Serve it with steamed herbed potatoes, crunchy green beans and lots of fluffy bread for the creamy sauce

    • Preparation time: 30 minutes
    • Cooking time: 1 hour 10 minutes
    • Total time: 1 hour 40 minutes 5 minutes

    Serves: 6


    • 2 x 30g packs Cooks' Ingredients dried wild or porcini mushrooms
    • 75g butter
    • 300ml white wine
    • 1 chicken, jointed, or about1.5kg chicken pieces (breast legs, wings and thighs)
    • 1 garlic clove, peeled
    • 3 shallots, chopped
    • 250ml chicken stock
    • 300ml double cream


    1. Soak the mushrooms in a large bowl of warm water for about 30 minutes until they are swollen and completely rehydrated.
    2. Meanwhile, heat half the oil and butter in a casserole and brown the pieces of chicken on all sides.
    3. Bash the garlic clove with a knife so it’s bruised but still whole. Add it to the pan and stir it round as the chicken browns
    4. Pour in the wine, scraping any tasty browned bits off the bottom of the pot with a wooden spoon or spatula; bring to a slow simmer. Season very lightly and let it bubble very gently, lid ajar, for about 40 minutes. Take the garlic out or leave it in, it’s up to you.
    5. Drain the mushrooms; give them a final rinse to get rid of any grit. Heat the rest of the oil and butter in a frying pan and cook the shallots for 3–5 minutes. Don’t let them colour, they should soften and remain pale.
    6. Add the drained mushrooms; cook for 1–2 minutes with the shallots, then pour in the chicken stock. Leave to simmer very gently for about 15 minutes. The stock will reduce and you should end up with a tasty, chickeny mushroom ragu.
    7. Remove the chicken from the casserole and reduce its cooking liquid by about half, depending on how much sauce you want and how intense you want it to be.
    8. Add the cooked mushrooms and the cream to the casserole; season and heat gently before returning the chicken pieces

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    Drinks recommendation

    This needs a wine with
    plenty of body, but offset with
    crispness to lighten the whole
    experience – there’s nothing more
    appropriate than a classic from
    Burgundy. Waitrose Chablis
    2008 Cave des Vignerons de
    Chablis, Burgundy, France.
    Bin 07541


    Average user rating

    4 stars