Poulet sauté champignon

One of the first dishes i ever learnt, while at chef school. ‘Poulet sauté champignon’, or literally meaning ‘chicken sautéed with mushrooms’. This french classic, was believed to have come about from hunters who shot game foul & prepared this dish using wild ingredients that nature had to offer. A simple delicious stew, that can be made in minutes..



Butter – 2 tbsp

Oil – 2 tbsp

Garlic – 3clover

Celery (chopped) – 3 inch

Leek (chopped) – 2 inch

Rosemarie – 1 sprig

Thyme – 3 sprigs

Onion – ½ sliced

Chicken – 2 legs

Button Mushroom – 100gm

White wine – 60ml

Flour – 1½ tbsp

Chicken stock – 2 cups

Salt & Pepper – to taste

Parsley – 1 sprig

Cream – 1 tsp


  1. Chop all the vegetables and leave aside like in pic 1.
  2. Heat a deep pan & add in the oil & butter. Once hot & the butter is melted, sauté the garlic, celery, leek & onion till translucent. Add in the thyme leaves & chopped rosemary.
  3. Add in the chicken & mushrooms & sear. Deglaze the pan with the wine, & cook till the alcohol evaporates. Dust the flour over the chicken on a high flame to flash cook the flour. 
  4. Add in the stock, give a quick stir to dissolve any lumps. Cover & cook for 15 minutes on medium heat. Add in chopped parsley & cream, season & take off the flame.
  5. Serve with a side of rice or pilaf & greens.
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