Creamy chicken & mushrooms

Creamy chicken & mushrooms recipe

I wanted to make a chicken dish to pair with the spectacular Tokara Reserve Chardonnay so this creamy chicken with mushrooms came about. This 100% Chardonnay with classic characteristics and fresh citrus notes stands up perfectly to the umami and creaminess of the dish. It’s easy enough to make for a weeknight supper but will also be a crowd-pleaser for a casual entertaining event.

Creamy chicken & mushrooms recipe

I have made it on the stovetop in my Le Creuset 30cm buffet casserole dish with a lid, but any cast iron lidded casserole or dutch oven would work. You could also start it off in a non-stick frying pan and then finish it off in the oven in a dish of your choice or small high sided roasting pan.

Creamy chicken & mushrooms recipe

Oven-roasted baby potato wedges with olive oil, thyme and salt accompanied this dish, but rice would work perfectly too. I cut them into wedges, scattered on a pan with a drizzle of Tokara olive oil, a few sprigs of thyme (or rosemary) and salt and roasted at 200C / 400F until golden brown. 

Roasted new potatoes with olive oil & salt

Recipe – serves 4 

Creamy chicken & mushrooms

A deliciously creamy chicken & mushroom dish that everyone will love.
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Creamy chicken & mushrooms recipe


  • 50 gms dried porcini mushrooms
  • 3 Tbsp olive oil
  • 8 Free-range chicken thighs or thighs and drumsticks
  • 40 gms butter
  • 1 small onion 2 shallots or half a large onion, finely chopped
  • 1 large leek or 2 small leeks washed and sliced
  • 3 cloves of garlic crushed
  • ½ cup dry white wine
  • 1 cup chicken stock
  • ½ cup cream
  • 250 gms Portobello mushrooms 1 punnet cut into quarters
  • 40 gms butter
  • Small bunch parsley chopped to garnish
  • Salt & Pepper


  • Cover the dried porcini mushrooms with 200ml boiling water and allow to soften for 20 minutes.
  • Heat the olive oil in a large casserole dish or non-stick frying pan and season the chicken pieces well with salt & pepper. Fry the pieces on both sides until golden brown. Remove and set aside on a plate.
  • Drain off some of the fat if necessary and add the butter, onions and leeks. Sauté over a gentle heat until softened. Do not brown. Add the crushed garlic and cook briefly until aromatic. About 1 minute. Deglaze the pan with the white wine and allow it to bubble for about 2 minutes before adding the chicken stock.
  • Drain the porcini mushrooms and chop them up. Add them into the dish with the soaking liquid and the cream. Season with salt and pepper.
  • Add the chicken and any juices back into the dish and cook over a gentle heat for about 20 – 25 minutes. Half with the lid on and half with the lid off. If you do not have a lidded casserole dish, you could start off the cooking in a non-stick frying pan and then transfer to an ovenproof dish and cover in foil and roast for 30 minutes and a further 10 minutes with the foil off.
  • A few minutes before the chicken is ready, sauté the quartered mushrooms in butter and stir them through the chicken. Scatter finely chopped parsley to serve.
Author: Sam Linsell

Creamy chicken & mushrooms recipe

You can read more about Tokara here:

The Tokara spring menu 

Tokara olive oil

Prawn pasta with tomato garlic and cream 

Roasted broccoli, bean and burrata salad








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  1. Such lovely photos, and a recipe that sounds perfect for autumn!

  2. Gorgeous. I’ve never made a dish to go with wine! It’s usually the opposite for me, but I love it!

  3. Something is a little unclear. Am I to save the liquid that the porcini mushrooms soak in and add it to the 1/2 cup cream?

  4. HI Alena, sorry it was unclear. I did mention adding the soaking liquid int the dish with the cream.

  5. Thanks Emma, it’s also nice in Summer 🙂

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