Savor the rich, comforting essence of Mushroom Chicken (Gombás Csirke) — a classic Hungarian dish that brings together tender, juicy chicken pieces and earthy, caramelized mushrooms in a luxurious, aromatic sauce infused with sweet onions, dry white wine, and fresh herbs.
Each bite bursts with deep, savory flavors and a creamy texture that’s perfect for cozy family dinners or special weekend gatherings.
Rooted in the heart of traditional Hungarian cuisine, this rustic favorite transforms simple ingredients into an elegant, soul-satisfying meal that warms both the body and the heart.
Serve it alongside fluffy rice, pillowy dumplings, or crusty bread to soak up every drop of the velvety sauce for an authentic Hungarian comfort food experience that will have everyone coming back for seconds.
⦁ 2 small chickens or 5-6 chicken thighs
⦁ 250 g (9 oz) mushrooms, cleaned and sliced
⦁ 200 ml (7 fl. oz) dry white wine
⦁ 1 onion, chopped
⦁ 3 tbsp flour
⦁ 1 bunch fresh parsley, chopped
⦁ 2 garlic cloves, minced
⦁ Salt and ground black pepper, to taste
1. Clean and cut chicken into pieces; season with salt and pepper, coat lightly in flour.
2. Heat oil in a pan; fry chicken on high heat (180–200°C / 350–400°F) until golden brown. Set aside.
3. In the same pan, sauté onion until soft. Add mushrooms and cook for 5 minutes.
4. Stir in garlic, then return chicken to the pan. Pour in white wine, cover, and simmer on low heat (85–95°C / 185–205°F) for 25–30 minutes, until chicken is cooked through and sauce is reduced.
5. Sprinkle with chopped parsley before serving.
🛒 Choosing Ingredients
✔ Chicken – Use bone-in, skin-on thighs or drumsticks for juicier, more flavorful meat; boneless thighs work for faster cooking
✔ Mushrooms – Choose fresh white or cremini mushrooms for a classic flavor, or wild mushrooms like chanterelles for a more intense, earthy taste
✔ White Wine – Dry varieties like Sauvignon Blanc or Pinot Grigio add brightness; avoid sweet wines, which can overpower the sauce
✔ Herbs – Fresh parsley adds a burst of color and herbal freshness; thyme or marjoram can be added for more aromatic depth
👩🍳 Preparation Tips
✔ Coat Chicken Evenly – Lightly dredge chicken in flour so it browns nicely and helps thicken the sauce later
✔ Sear Well – Fry chicken over medium-high heat (180–200°C / 350–400°F) until deeply golden; this step builds flavor for the entire dish
✔ Deglaze Properly – After sautéing mushrooms and onions, use white wine to deglaze the pan, scraping up flavorful browned bits for a richer sauce
✔ Simmer Gently – Cook on low heat (85–95°C / 185–205°F) so chicken becomes tender without drying out
🔥 Cooking Techniques & Temperatures
✔ Check Doneness – Chicken should reach an internal temperature of 75°C (165°F) for safe, juicy meat
✔ Reduce Sauce – Simmer uncovered at the end if sauce needs thickening; stir occasionally to prevent sticking
✔ Consistency – For a creamier sauce, add a splash of cream or more flour blended with cold water near the end of cooking
🍽 Serving & Storage
✔ Serve Hot – Best served immediately over rice, nokedli (Hungarian dumplings), buttered noodles, or mashed potatoes
✔ Garnish Ideas – Top with extra fresh parsley or a sprinkle of paprika for color and flavor
✔ Leftovers – Store in an airtight container in the fridge for up to 3 days; reheat gently over low heat, adding a splash of broth or water to restore sauce consistency
✔ Make Ahead – Sauce can be prepared 1 day ahead; store separately from chicken for best texture when reheating