Chicken Vinegar Mushroom Sauce

Chicken Vinegar Mushroom Sauce

Cooking time


  1. Season the drumsticks with salt and pepper.
  2. Heat the Cobram Estate Robust Extra Virgin Olive Oil in a non-stick frypan. Add the drumsticks and cook for about 20 minutes on medium heat, turning the chicken over half way through. Transfer the chicken to a plate and cover with foil.
  3. Remove the excess fat from the pan. Stir in the chopped shallots and cook on low heat for 5 minutes.
  4. Add the red wine vinegar to the pan, bring to the boil and reduce the red wine vinegar to about 2 Tbsp.
  5. Add the mushrooms to the pan and cook for about 5 minutes.
  6. Add the cream and bring to the boil. Return the chicken to the pan and reheat for about 10 minutes.
  7. Stir in the parsley just before serving.

Ingredients Chevron Icon

8 chicken drumsticks

Salt and freshly ground black pepper

2 Tbsp Cobram Estate Robust Extra Virgin Olive Oil

3 shallots, finely chopped

100ml red wine vinegar

400g brown mushrooms, quartered

150ml thickened cream

3 Tbsp finely chopped parsley