My husbands exact words after his first recipe bite, “Oh my god, Betty, this is fantastic!
This recipe for baked chicken legs with a creamy mushroom sauce is a delightful combination of savory flavors. The tender chicken legs are perfectly complemented by the rich and flavorful mushroom sauce.
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Ingredients:
| Ingredient | Quantity |
|---|---|
| Flour | 1/4 cup |
| Salt | 1/2 teaspoon |
| Ground black pepper | 1/4 teaspoon |
| Chicken legs | 2 pounds (3-4 large) |
| Olive oil | 2 tablespoons |
| Mushrooms, sliced in half | 10 ounces |
| Garlic, minced | 3 cloves |
| Chicken stock | 1 cup |
| Heavy cream | 1/2 cup |
Instructions:
- Prepare chicken: In a small bowl, combine flour, salt, and pepper. Dredge chicken legs in the seasoned flour mixture.
- Brown chicken: Heat olive oil in a large skillet over medium-high heat. Add chicken legs skin-side down and brown for 4 minutes. Flip and brown the other side for 3 minutes. Remove chicken and set aside.
- Sauté mushrooms and garlic: In the same skillet, add mushrooms and garlic. Sauté for 2 minutes, adding more olive oil if needed.
- Make the sauce: Add chicken stock to the skillet, scraping up the browned bits. Season with salt. Return chicken legs to the pan.
- Simmer chicken: Bring the chicken stock to a boil, then cover and reduce heat to low-medium. Simmer for 25-30 minutes, or until chicken is cooked through.
- Make the sauce: Remove cooked chicken to a plate. Increase heat and simmer mushroom sauce until reduced by a third.
- Add cream: Stir in heavy cream and simmer for 2 minutes, stirring constantly, until the sauce thickens.
- Serve: Return chicken legs to the skillet to warm up and serve.
