Easy Chicken Legs with Creamy Mushroom Sauce
Indulge in the simplicity and flavor of Easy Chicken Legs with Creamy Mushroom Sauce. This comforting dish features tender chicken legs coated in a flavorful mushroom sauce, making it a perfect option for a quick and delicious weeknight dinner.
Why Try This Chicken Legs Creamy Mushroom Sauce:
This recipe is perfect for those looking for a hassle-free yet satisfying meal option. With basic pantry ingredients and minimal prep time, you can create a hearty and flavorful dish that the whole family will love. The creamy mushroom sauce adds richness and depth to the succulent chicken legs, making it a comforting meal that’s sure to please.
Ingredients Summary:
- ¼ cup flour (gluten-free flour can be used)
- ½ teaspoon salt
- ¼ teaspoon ground black pepper
- 2 lb chicken legs (about 3-4 large chicken legs)
- 2 tablespoons olive oil
- 10 oz mushrooms, sliced in half
- 3 garlic cloves, minced
- 1 cup chicken stock
- ¼ teaspoon salt
- ½ cup heavy cream
Instructions:
- In a small bowl, combine the flour, ½ teaspoon salt, and ¼ teaspoon ground black pepper. Dredge the chicken legs in the seasoned flour mixture, coating 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 for about 4 minutes until the skin turns a nice golden color. Flip the chicken legs over and brown the other side for about 3 minutes. Remove the browned chicken legs from the skillet and set aside.
- In the same skillet, add the mushrooms (sliced in half) and minced garlic. If needed, add an extra tablespoon of olive oil. Sauté the mushrooms and garlic together over medium heat for 2 minutes.
- Add the chicken stock to the skillet, scraping up the browned bits at the bottom of the pan. Stir in ¼ teaspoon of salt.
- Return the chicken legs to the skillet. Bring the chicken stock to a boil, then cover and reduce the heat to simmer on low-medium. Simmer the chicken legs for 25-30 minutes, or until the chicken is completely cooked through and the juices run clear when cut in the middle.
- Remove the cooked chicken legs to a plate and keep warm.
- Increase 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 ½ cup 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.
- Add the chicken legs back to the skillet to warm them up. Serve the Easy Chicken Legs with Creamy Mushroom Sauce hot and enjoy!
Serving Suggestions:
Serve this delicious dish with your favorite side dishes such as mashed potatoes, steamed vegetables, or a fresh salad for a complete and satisfying meal.
Storage Info:
Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave until warmed through before serving.
Techniques or Tips:
- Ensure the chicken legs are cooked thoroughly by checking for clear juices when pierced in the thickest part.
- Adjust the seasoning of the mushroom sauce according to your taste preference.
- For a thicker sauce, simmer the sauce for a few extra minutes until it reaches your desired consistency.
FAQs About Chicken Legs Creamy Mushroom Sauce:
Q: Can I use boneless chicken thighs instead of chicken legs? A: Yes, boneless chicken thighs can be used in place of chicken legs for a quicker cooking time. Adjust the cooking time accordingly to ensure the chicken is cooked through.
Q: Can I make this recipe dairy-free? A: Yes, you can substitute the heavy cream with a dairy-free alternative such as coconut cream or cashew cream for a dairy-free version of the creamy mushroom sauce.
Q: Can I freeze the leftovers? A: Yes, you can freeze any leftover chicken legs with creamy mushroom sauce in an airtight container for up to 3 months. Thaw overnight in the refrigerator before reheating and serving.
Chicken Legs with Creamy Mushroom Sauce
Equipment
- Large Skillet
- - Small bowl and plate for dredging
- - Cooking utensils
Ingredients
- ¼ cup flour you can use gluten-free flour
- ½ teaspoon salt
- ¼ 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 needed
- 1 cup chicken stock
- ¼ teaspoon salt
- ½ cup heavy cream
Instructions
- In a small bowl, combine the flour, ½ teaspoon salt, and ¼ teaspoon ground black pepper. Dredge the chicken legs in this seasoned flour mixture, coating 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 for about 3 minutes. Remove the browned chicken legs and set them aside. Also, remove any parts of olive oil that got too dark from browning the chicken with the flour mixture.
- To the same 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.
- Add the chicken stock to the skillet, scraping up the browned bits at the bottom of the pan. Add ¼ teaspoon of salt and stir.
- Place the chicken legs back in 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 the chicken is completely cooked through and the juices run clear when the chicken is 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 ½ cup 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.
- Add the chicken legs back to the skillet to warm them up. Serve hot.
Notes
