BAKED LEGS WITH CREAM OF MUSHROOM
In the realm of culinary delights, few dishes can compare to the mouthwatering wonder that is Baked Legs with Cream of Mushroom. This delightful recipe combines the savory goodness of chicken legs with the creamy richness of a mushroom sauce. Whether you’re an experienced chef or a kitchen novice, this recipe will guide you through the process of creating a culinary masterpiece. Let’s embark on this gastronomic journey together.
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Ingredients:
Before we delve into the cooking process, let’s take a look at the ingredients that will make this dish truly special. This table provides a concise overview of what you’ll need:
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| Ingredients | Quantity |
|---|---|
| Flour (gluten-free optional) | 1/4 cup |
| Salt | 1/2 teaspoon |
| Ground Black Pepper | 1/4 teaspoon |
| Chicken Legs | 2 lb (approximately 3-4 legs) |
| Olive Oil | 2 tablespoons |
| Mushrooms (sliced in half) | 10 oz |
| Garlic Cloves (minced) | 3 cloves |
| Olive Oil (if needed) | 1 tablespoon |
| Chicken Stock | 1 cup |
| Salt | 1/4 teaspoon |
| Heavy Cream | 1/2 cup |
Instructions:
Now, let’s get to the heart of the matter – the cooking process. This step-by-step guide will ensure you create a culinary masterpiece.
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Preparing the Chicken
- In a small bowl, combine the flour, salt, and ground black pepper.
- Dredge the chicken legs in this seasoned flour mixture, ensuring they are well-coated.
Browning the Chicken
- Heat 2 tablespoons of olive oil in a large skillet over medium-high heat.
- Place the chicken legs skin side down in the skillet and brown for approximately 4 minutes until the skin turns a beautiful golden color.
- Flip the chicken legs over to the other side and brown for about 3 more minutes.
- Remove the browned chicken legs and set them aside. You can also remove any excess olive oil that became too dark from browning the chicken with the flour mixture.
Crafting the Mushroom Sauce
- In the same skillet, add the sliced mushrooms and minced garlic. If necessary, add an extra tablespoon of olive oil.
- Sauté the mushrooms and garlic together over medium heat for 2 minutes.
Adding Chicken Stock
- Pour the chicken stock into the skillet, making sure to scrape up the browned bits at the bottom of the pan.
- Add 1/4 teaspoon of salt and stir to incorporate.
Simmering the Chicken
- Place the chicken legs back in the pan.
- Bring the chicken stock to a boil, then cover the skillet and reduce the heat to a low-medium simmer.
- Allow the chicken legs to simmer for 25-30 minutes, or until the chicken is thoroughly cooked and the juices run clear when cut in the middle.
Preparing the Creamy Finish
- Once the chicken is cooked, remove the chicken legs to a plate and keep them warm.
- Turn the heat under the skillet to medium-high.
- Simmer the mushroom sauce for about 4 minutes, or until it is reduced by about a third.
- Stir in the 1/2 cup of 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.
- Finally, add the chicken legs back to the skillet to warm them up.
