RECIPE :
Baked Legs with Cream of Mushroom is a delightful meal that combines the heartiness of chicken with the velvety goodness of mushroom sauce. It’s a classic dish that promises satisfaction with every bite. Share this recipe with loved ones, and it’s sure to become a family favorite.
BAKED LEGS WITH CREAM OF MUSHROOM
“Baked Legs with Cream of Mushroom is a delightful meal that combines the heartiness of chicken with the velvety goodness of mushroom sauce.”
INGREDIENTS:
- 1/4 cup flour you can use gluten-free flour
- 1/2 teaspoon salt
- 1/4 teaspoon ground black pepper
- 2 lb chicken legs about 3-4 large chicken legs
- 2 tablespoons olive oil
- 10 oz mushrooms each sliced in half
- 3 garlic cloves minced
- 1 tablespoon olive oil if needed1 cup chicken stock
- 1/4 teaspoon salt
- 1/2 cup heavy cream
INSTRUCTIONS:
- In a small bowl, combine the all-purpose flour, 1/2 teaspoon salt, and 1/4 teaspoon ground black pepper.
- Dredge the chicken legs in this seasoned flour mixture, making sure to coat them evenly.
- Heat 2 tablespoons of olive oil in a large skillet over medium-high heat.
- Add the chicken legs skin side down and brown them for about 4 minutes until the skin turns a nice golden color.
- Flip the chicken legs over to the other side and brown the other side for about 3 minutes.
- Remove the browned chicken legs and set them aside. Also, remove any overly darkened bits of olive oil.
- In the same skillet, add the halved mushrooms and minced garlic. If needed, add an extra tablespoon of olive oil. Sauté them together on medium heat for 2 minutes.
- Add chicken stock to the skillet, scraping up the browned bits at the bottom of the pan. Add 1/4 teaspoon of salt and stir.
- Place the chicken legs back into the pan.
- Bring the chicken stock to a boil, cover, and reduce the heat to simmer on low-medium.
- Simmer the chicken legs for 25-30 minutes until they are completely cooked through, and the juices run clear when cut in the middle.
- Remove the cooked chicken legs to a plate and keep them warm.
- 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.
- Stir in the 1/2 cup heavy cream into the mushroom sauce and simmer for another 2 minutes on low-medium heat, stirring constantly and scraping from the bottom of the skillet until the sauce thickens.
- Add the chicken legs back to the skillet to warm them up.
- Serve the chicken legs with the creamy mushroom sauce.
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