These baked chicken legs with cream of mushroom sauce are a comforting and satisfying meal that the whole family will love. Tender chicken legs are coated in a seasoned flour mixture, browned to perfection, and then simmered in a flavorful mushroom sauce until juicy and tender. The addition of heavy cream adds richness and creaminess to the sauce, making it irresistible. Serve this dish with your favorite sides for a hearty dinner that’s perfect for any occasion.
Ingredients:
- 1/4 cup all-purpose flour (gluten-free flour can be used)
- 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, sliced in half
- 3 garlic cloves, minced
- 1 cup chicken stock
- 1/4 teaspoon salt
- 1/2 cup heavy cream
Instructions:
- Prepare Chicken Legs: In a small bowl, combine the flour, 1/2 teaspoon salt, and 1/4 teaspoon ground black pepper. Dredge the chicken legs in the seasoned flour mixture, coating them evenly.
- Brown Chicken Legs: 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 golden. Flip the chicken legs and brown the other side for about 3 minutes. Remove the browned chicken legs from the skillet and set aside.
- Saute Mushrooms and Garlic: In the same skillet, add the mushrooms (sliced in half) and minced garlic. If needed, add an additional tablespoon of olive oil. Saute the mushrooms and garlic together for 2 minutes over medium heat.
- Deglaze Pan: Add the chicken stock to the skillet, scraping up the browned bits from the bottom of the pan. Season with 1/4 teaspoon of salt and stir to combine.
- Simmer Chicken Legs: 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 until they are cooked through and the juices run clear when cut in the middle.
- Make Cream of Mushroom Sauce: Remove the cooked chicken legs from the skillet and keep warm. Increase the heat to medium-high and simmer the mushroom sauce for about 4 minutes until it is reduced by about a third. Stir in the heavy cream and simmer for another 2 minutes until the sauce thickens.
- Combine and Serve: Return the chicken legs to the skillet to warm them up and coat them with the sauce. Serve the chicken legs with the creamy mushroom sauce spooned over the top.
Tips:
- Be sure to use a large enough skillet to comfortably fit all the chicken legs without overcrowding.
- Adjust the seasoning of the sauce to taste, adding more salt or pepper if desired.
- Serve this dish with mashed potatoes, rice, or crusty bread to soak up the delicious sauce.
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