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Chicken with Mushrooms in White Wine

Serves 4
Time to Prepare:  20 minutes
Cooking Time:   45 minutes
This is a delicious and relatively easy dish to prepare and ideal for entertaining as it can be prepared and partially cooked in advance, leaving plenty of time to enjoy being with your guests.
A last minute luxurious addition should be the grapes, halved just before serving.
4 chicken breasts or thighs
1 large Spanish onion, chopped
1 large pack of Chestnut mushrooms, sliced
1 large pack of fresh asparagus tips, chopped into 2 inch lengths
2-3 tbs olive oil and knob of butter (optional)
1 large glass of white wine
Small carton of Double Cream
1 chicken stock cube
Boiling water
Sea Salt and Black Pepper
Thickening granules
Green grapes, halved (optional)
To Garnish:
Chopped fresh parsley
  1. Pre-heat oven to 180F.
  2. Put 2-3 tablespoons of olive oil into heavy pan and fry the chicken on both sides, seasoning before you turn each piece over, then when golden, drain and set aside.
  3. Into the juices, add the onion and fry/steam with the lid on until soft and turning a soft golden colour.
  4. Add the chopped mushrooms and stir well.  I always like to add some butter for richness of flavour.
  5. Add the white wine and crumble in a chicken stock cube.   Stir well.
  6. Place the chicken pieces back and mix with the vegetables, top up with a little hot water and simmer in the oven for about half an hour.
  7. If you are preparing this dish in advance - remove from the heat, cool and refrigerate until the next day.
  8. Now add the chopped asparagus tips and stir these well into the vegetables and place in a pre-heated oven for about 20 minutes or so.
  9. Just before serving, add some thickening granules and then pour in the double cream and stir well - about half a pot may be enough (and if using, add the grapes).
  10. I serve this with baby Jersey Royals tossed in butter and freshly chopped parsley and a medley of vegetables including lightly steamed spiralised courgettes.

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