Creating a delightful meal is an art, and “Baked Legs with Cream of Mushroom” is a culinary masterpiece that combines succulent chicken legs with a rich mushroom sauce. This article will guide you through the process of making this savory dish, ensuring a memorable dining experience.

Ingredients:

Instructions:

1. Prepare the Chicken Legs:
   • In a small bowl, combine flour, salt, and ground black pepper.
   • Dredge chicken legs in the seasoned flour mixture.
   • Heat 2 tablespoons of olive oil in a large skillet on medium-high heat.
   • Add chicken legs skin side down and brown for about 4 minutes until the skin turns a nice golden color.
   • Flip chicken legs over to the other side and brown the other side for about 3 minutes.
   • Remove browned chicken legs and set them aside.
2. Sauté Mushrooms and Garlic:
   • In the same skillet, add mushrooms (sliced in half) and minced garlic.
   • Add an extra tablespoon of olive oil if needed.
   • Sauté them together on medium heat for 2 minutes.
3. Create the Mushroom Sauce:
   • 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.
   • Place chicken legs back in the pan.
   • Bring the chicken stock to boil, cover, and reduce heat to simmer on low-medium.
   • Simmer chicken legs for 25-30 minutes, until the chicken is completely cooked through and the juices run clear when chicken is cut in the middle.
4. Finish the Dish:
   • Remove the cooked chicken legs to a plate and keep 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 1/2 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 gets thicker.
   • Add chicken legs back to the skillet to warm them up.