Experience the comfort and richness of Baked Chicken Legs with Cream of Mushroom, a dish that offers deep, savory flavors and tender, juicy chicken. This recipe is perfect for those who appreciate a hearty meal that combines the earthiness of mushrooms with the indulgence of cream.
Whether it’s a family dinner or a cozy meal for a chilly evening, this dish is sure to satisfy your cravings for something delicious and comforting. Let’s get started on this simple yet flavorful journey to create a dish that’s bound to become a favorite.
Ingredients:
- 1/4 cup flour (gluten-free can be used)
- 1/2 teaspoon salt
- 1/4 teaspoon ground black pepper
- 2 lb chicken legs (about 3-4 large legs)
- 2 tablespoons olive oil
- 10 oz mushrooms, each sliced in half
- 3 garlic cloves, minced
- 1 tablespoon olive oil (if needed)
- 1 cup chicken stock
- 1/4 teaspoon salt
- 1/2 cup heavy cream
Directions:
- Prepare Chicken Legs:
- In a small bowl, combine the flour, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Dredge the chicken legs in this seasoned flour mixture, ensuring they are evenly coated.
- Brown the Chicken:
- Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Add the chicken legs, skin side down, and brown for about 4 minutes until the skin is golden and crisp. Flip the legs and brown the other side for another 3 minutes. Remove the chicken from the skillet and set aside. Discard any excessively darkened oil.
- Sauté Mushrooms and Garlic:
- In the same skillet, add the mushrooms and minced garlic, and an extra tablespoon of olive oil if needed. Sauté over medium heat for about 2 minutes until the mushrooms begin to soften.
- Deglaze and Simmer:
- Pour the chicken stock into the skillet, scraping up any browned bits from the bottom. Add 1/4 teaspoon salt. Return the chicken legs to the skillet, bring the stock to a boil, then cover and reduce the heat to a simmer. Cook for 25-30 minutes until the chicken is fully cooked and the juices run clear.
- Reduce and Enrich Sauce:
- Once the chicken is cooked, remove it to a plate and keep warm. Increase the heat under the skillet to medium-high and let the mushroom sauce simmer for about 4 minutes, until it reduces by about one-third. Stir in the heavy cream and continue to simmer for an additional 2 minutes on low-medium heat, stirring constantly, until the sauce thickens.
- Combine and Serve:
- Add the chicken legs back to the skillet, coating them in the creamy mushroom sauce, and heat through.