BAKED LEGS WITH CREAM OF MUSHROOM

Spread the love

Indulge in the delightful flavors of tender baked chicken legs smothered in a rich and creamy mushroom sauce. This dish is a perfect balance of savory and creamy, making it a go-to option for a comforting dinner. Plus, it’s easy to prepare and will impress your family and guests. Let’s get started!

Ingredients:

INGREDIENT QUANTITY
Flour (gluten-free optional) 1/4 cup
Salt 1/2 teaspoon
Ground black pepper 1/4 teaspoon
Chicken legs (large) 2 lb (about 3-4 legs)
Olive oil 2.5 tablespoons
Mushrooms (sliced in half) 9 oz
Garlic cloves (minced) 2
Olive oil (if needed) 1 tablespoon
Chicken stock 1 cup
Salt 1/4 teaspoon
Heavy cream 1/2 cup

Instructions:

  1. In a small bowl, combine the flour1/2 teaspoon of salt, and 1/4 teaspoon of ground black pepper. On a large plate, dredge the chicken legs in this seasoned flour mixture.
  2. Heat 2 tablespoons of olive oil in a large skillet over medium-high heat.
  3. Add the chicken legs skin side down and brown them for about 4 minutes until the skin turns a nice golden color.
  4. Flip the chicken legs over to the other side and brown them for about 3 minutes.
  5. Remove the browned chicken legs and set them aside. Also, remove any excess olive oil that got too dark from browning the chicken with the flour mixture.
  6. To the same, now empty skillet, add the mushrooms (sliced in half) and minced garlic. Add an extra tablespoon of olive oil (if needed) and sauté them together on medium heat for 2 minutes.
  7. Add the chicken stock to the skillet, scraping up the browned bits at the bottom of the pan. Add 1/4 teaspoon of salt and stir.
  8. Place the chicken legs back in the pan.
  9. Bring the chicken stock to a boil, cover, and reduce the heat to simmer on low-medium.
  10. Simmer the chicken legs for 25-30 minutes, until the chicken is completely cooked through, and the juices run clear when the chicken is cut in the middle.
  11. Remove the cooked chicken legs to a plate and keep them warm.
  12. Turn the heat under the skillet to medium-high, and simmer the mushroom sauce for about 4 minutes until it is reduced by about a third.
  13. Stir in the 1/2 cup of heavy cream into the mushroom sauce and simmer for another 2 minutes on low-medium heat, constantly stirring and scraping from the bottom of the skillet, until the sauce thickens.
  14. Add the chicken legs back to the skillet to warm them up.

Serve your baked chicken legs with creamy mushroom sauce hot and enjoy this delicious homemade meal!

Related Posts

Pregnancy Changes Your Brain Forever, Study Finds

Spread the love

Spread the lovePregnancy is often called a time of transformation, but while we focus on the physical changes, there’s a fascinating shift happening behind the scenes—in the…

Simple and effective tips to clean gold and silver jewelry using kitchen ingredients

Spread the love

Spread the loveCleaning your gold and silver jewelry does not have to be an expensive process. You can use common household products to restore their luster and…

Don’t throw away rice water, keep it and do these 6 “miraculous” things, save millions every year

Spread the love

Spread the love Rice water is regarded as a “miracle water” in women’s beauty regimens Vitamin B5 is the main element that transforms rice water into a…

My husband received this picture from me, then immediately wanted a divorce. The reason is shocking

Spread the love

Spread the loveSarah, a cowgirl, wanted to surprise her husband, David, with a playful photo. Dressed in her favorite outfit, she posed by the horse pen, aiming…

Meet Mike Tyson’s Children After the Tragic Passing of His 4-Year-Old Daughter

Spread the love

Spread the loveMike Tyson, known as a boxing legend, is also a devoted father to six children, each of whom has carved their own path. Despite his…

Mom Refuses To Run Race After Accidentally Mooning The Crowd

Spread the love

Spread the loveAs a mother, unusual events are inevitable. This was true for Katie Hannaford, who had an embarrassing moment during her daughter’s sports day on June…

Leave a Reply

Your email address will not be published. Required fields are marked *