Pan Fry Chicken with Mushroom

After a long week of work or study, it is always best to treat yourself with some delicious homemade lunch or dinner that’s easy and taste exquisite. I love food that’s cook in alcohol. I find that it gives the dish an extra “UM” to it. From an ordinary taste to elegant taste.  It’s just special. And I don’t cook food with alcohol often. Only on certain occasion or when I want to reward myself with a nice meal.

Here’s a dish I made using white wine. Preferably Dry White Wine.

Pan Fry Chicken with Mushroom


2 tbsp Vegetable oil (I uses Canola Oil)
6 large, Chicken Drumsticks
700ml Chicken Stock (or water) I uses Maggi Chicken Stock Cube
50g Butter
1 Onion , finely diced
A bunch Button Mushroom

300m Dry White Wine
284ml Double Cream or Cooking Cream

A bunch Baby Spinach (optional)


1.Heat up the oil in a non-stick frying pan. Fry the chicken thighs until golden brown.

2.Add in the chicken stock or water until it covers the chicken.

3.Let it simmer in medium high heat for 30-35 minutes until the chicken is cook.

4.On a different deep pan or casserole pan, melt the butter.

5.Add in the diced onion; let it sweat till its translucent.

6.High heat, add in the mushrooms. Continue frying until it’s soft and fragrant.

7.Pour the white wine in, let it boil and reduced by two-thirds.

8.Once the chicken is cooked. Add in all the stocks and chickens to the white wine sauce.

9.Add in some spinach if you like.

10. Pour in the double cream. Add salt and pepper to taste.

11.Bring it to boil. Once it comes to boil. Turn off the heat. And it’s ready to be served!