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BAKED LEGS WITH CREAM OF MUSHROOM

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:

  1. In a small bowl, combine the all-purpose flour, 1/2 teaspoon salt, and 1/4 teaspoon ground black pepper.
  2. Dredge the chicken legs in this seasoned flour mixture, making sure to coat them evenly.
  3. Heat 2 tablespoons of olive oil in a large skillet over medium-high heat.
  4. Add the chicken legs skin side down and brown them for about 4 minutes until the skin turns a nice golden color.
  5. Flip the chicken legs over to the other side and brown the other side for about 3 minutes.
  6. Remove the browned chicken legs and set them aside. Also, remove any overly darkened bits of olive oil.
  7. 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.
  8. 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.
  9. Place the chicken legs back into the pan.
  10. Bring the chicken stock to a boil, cover, and reduce the heat to simmer on low-medium.
  11. Simmer the chicken legs for 25-30 minutes until they are completely cooked through, and the juices run clear when cut in the middle.
  12. Remove the cooked chicken legs to a plate and keep them warm.
  13. 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.
  14. 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.
  15. Add the chicken legs back to the skillet to warm them up.
  16. Serve the chicken legs with the creamy mushroom sauce.

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Written by Maria

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