Easy skillet French-style chicken

Perfect for those cooler evenings, this simple skillet chicken dish is a hearty winter warmer. It’s loaded with veggies and rich flavour.



1h 35m


  • 1.6kg chicken pieces on the bone
  • 2 tbs plain flour
  • 2 tbs olive oil
  • 50g butter
  • 200g small brown mushrooms, halved
  • 4 bacon rashers, coarsely chopped
  • 8 shallots, peeled
  • 1 leek, pale section only, thinly sliced
  • 4 garlic cloves, thinly sliced
  • 2 carrots, peeled, thickly sliced
  • 1/2 cup (125ml) Coles Real Chicken Stock
  • 1 cup (250ml) dry white wine or extra chicken stock



Preheat oven to 180°C. Place chicken pieces in a large sealable bag. Add the flour and season. Seal bag and shake to coat.


Heat the oil in a large ovenproof frying pan over medium heat. Add the chicken, in batches, and cook for 3 mins each side or until golden brown. Transfer to a plate.


Melt the butter in the pan. Add the mushroom. Cook, stirring, for 4-5 mins or until golden. Transfer to a separate plate. Add the bacon and cook, stirring, for 1-2 mins or until light golden. Add the shallot and leek and cook, stirring, for 3-4 mins or until soft. Add the garlic and cook for 2 mins or until aromatic. Add the carrot and cook for 3-4 mins or until just tender.


Add the stock and wine or extra stock and cook, scraping the base of the pan, for 2 mins or until heated through. Return the chicken and mushroom to the pan. Season. Cover and bake for 30 mins. Uncover and bake for a further 30 mins or until the chicken is cooked through and the sauce thickens.

Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.