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Mushroom Chicken with porcinis cooked in one pot

One Pot Mushroom Chicken

One pot but big flavour. If you dont want to use chicken drum sticks use trimmed thigh fillets instead.
5 from 3 votes
Course Chicken
Servings 3 -4


  • 6 whole chicken drum sticks
  • 100 ml olive oil 5 Tablespoons
  • 150 gm onion chopped
  • 3 cloves garlic
  • 200 gm mushrooms halved, 2 cups
  • 125 gm bacon chopped (1/2 cup)
  • 250 ml red wine 1 cup
  • 50 gm porcini mushrooms (or 20 gm packet whatever you can get)
  • 500 ml stock you can include mushroom liquor, strained (2 cups)
  • 1/4 cup parsley chopped
  • 2 anchovies
  • 60 ml cream ( optional. You can use lite evaporated milk or cream 1/4 cup )
  • 12 leaves basil to serve


  • Put the porcini mushrooms in a bowl or jug and add cold water to cover. Leave to soak until soft. (about 10 minutes)
  • Heat a large pot. Add the olive oil and then add the legs and brown them. Turning till evenly coloured. Take out of the pan and set aside on a plate while you prepare the sauce to cook them in.
  • Leave the pot or deep frypan on the heat and add the bacon, onion, mushrooms, anchovies & garlic and saute on low till softened. Add the stock, red wine and some of the drained porcini water (see below)
  • Add the drained porcini's, the chicken and the cream. Put a lid on to the pot and simmer on low for 10 minutes. Test the chicken with the tip of a knife making sure the juices run clear, if not let it cook for a few minutes more.
  • Remove the lid and add the parsley and turn up the heat a little and let reduce by up to 1/4. Taste. If the sauce tastes a little flat add salt and a Tablespoon of balsamic vinegar (or lemon juice) and stir.


Never use the last bit of the porcini water as it will be gritty