Baked Chicken Legs with Cream of Mushroom

This recipe for Chicken Legs with Cream of Mushroom is a savory, one-pan meal that creates a comforting and flavorful dish. While the title suggests baking, the method uses a simple stovetop braise to produce incredibly tender chicken legs coated in a rich, creamy mushroom sauce. It’s a quick and easy way to enjoy a hearty meal.

Chicken Legs with Cream of Mushroom:

Ingredients:

How To Make Chicken Legs with Cream of Mushroom:

1. Step 1: Prep & Brown Chicken:In a small bowl, combine the flour, ½ teaspoon salt, and ¼ teaspoon ground black pepper. Dredge the chicken legs on a large plate, coating them in this seasoned flour mixture. Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Add chicken legs skin-side down and brown for about 4 minutes until the skin turns a golden color. Flip the chicken legs over and brown the other side for about 3 minutes. Remove the chicken and set aside.
2. Step 2: Sauté Mushrooms:To the same skillet, add the sliced mushrooms and minced garlic. Add an extra tablespoon of olive oil if needed. Sauté them on medium heat for 2 minutes.
3. Step 3: Braise the Chicken:Add the chicken stock to the skillet, scraping up any browned bits from the bottom of the pan. Add ¼ teaspoon of salt and stir. Place the chicken legs back in the pan. Bring the stock to a boil, cover, and reduce heat to a low-medium simmer. Simmer for 25-30 minutes, until the chicken is completely cooked through and the juices run clear.
4. Step 4: Finish the Sauce & Serve: 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 heavy cream and simmer for another 2 minutes on low-medium heat, stirring constantly, until the sauce gets thicker. Add the chicken legs back to the skillet to warm them up before serving.