Chicken with Creamy Mushroom Sauce

Few plates capture the effortless glamour of London’s West End quite like The Ivy’s signature roasted chicken. The secret lies in contrasting textures: glass-crisp, golden skin resting above—never submerged in—a glossy, Cognac-deglazed wild mushroom velouté, counterbalanced by snappy haricots verts and the peppery snap of tender watercress greens. It is grand brasserie comfort rendered entirely achievable in your own kitchen.

The Bistro Recipe

An elegant homage to The Ivy: crackling-crisp chicken breasts resting over a silken Cognac mushroom reduction, topped with butter-glazed green beans and peppery microgreens.

Prep Time 15 mins

Cook Time 25 mins

Total Time 40 mins

Servings 2

Method Pan-Sear

Scale

1x 2x 3x

Units

US Metric

Ingredients

Crispy Chicken

• 2 pieces skin-on, bone-in airline chicken breasts, thoroughly patted dry
• 1 tbsp olive oil
• Flaky sea salt & freshly cracked black pepper, to taste

Mushroom Velouté Sauce

• 1 tbsp unsalted butter
• 6 oz wild mushrooms (chanterelles, cremini), thinly sliced
• 1 piece shallot, finely minced
• 2 cloves garlic, grated
• 0.25 cup Cognac or French brandy
• 0.5 cup rich chicken stock
• 0.5 cup heavy double cream
• 1 tsp smooth Dijon mustard

Haricots Verts & Finishing

• 6 oz slender haricots verts, trimmed
• 1 tbsp cold unsalted butter
• 1 cup fresh watercress microgreens

Instructions

1. 1
   Sear Chicken

   Press chicken skin-side down into hot oil; cook undisturbed for 8 minutes until skin is mahogany and crackling crisp.

2. 2
   Finish and Rest

   Flip chicken and cook 4 minutes until 165°F (74°C). Rest on a cutting board to lock in juices.

3. 3
   Glaze Haricots Verts

   Boil beans in salted water 2 minutes until tender-crisp. Drain and toss with half the butter and salt.

4. 4
   Sauté Aromatics

   Sauté mushrooms in remaining butter until caramelized. Add shallots and garlic; stir 60 seconds until fragrant.

5. 5
   Simmer Velouté

   Deglaze pan with Cognac. Stir in stock, cream, and Dijon; simmer 3 minutes until glossy and spoon-coating.

6. 6
   Plate the Dish

   Pool hot mushroom sauce on plates, set sliced chicken atop, crown with beans, and scatter fresh microgreens.

Chef's Bistro Tip: For The Ivy's signature skin crackle, dry the poultry skin uncovered in the refrigerator for 30 minutes before searing. Never spoon mushroom velouté over the skin when plating; keeping it strictly pooled underneath preserves that shatteringly crisp crunch until the final bite.

Sommelier's Glass

Domaine Dujac Morey-Saint-Denis (Pinot Noir): Delicate red fruit and savory earth cut cleanly through the rich Cognac-infused double cream while beautifully matching the caramelized wild mushrooms.

The Ivy

More Inspiration from The Ivy

Explore our dining guide to London’s iconic Covent Garden bistro, alongside more signature dishes you can recreate at home.

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