BAKED LEGS WITH CREAM OF MUSHROOM

BAKED LEGS WITH CREAM OF MUSHROOM Tender baked chicken paired with a thick, creamy mushroom sauce makes for a tasty and cosy dish: baked chicken legs with cream of mushroom. This recipe is great for a big occasion or a cosy family dinner because it’s simple to make.

INGREDIENTS FOR BAKED LEGS WITH CREAM OF MUSHROOM:

Table of Contents

1/4 cup flour you can use gluten-free flour
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 each sliced in half
3 garlic cloves minced
1 tablespoon olive oil if needed
1 cup chicken stock
1/4 teaspoon salt
1/2 cup heavy cream

INSTRUCTIONS FOR BAKED LEGS WITH CREAM OF MUSHROOM:

Turn the oven on to 375°F, or 190°C.
Mix the flour, 1/4 teaspoon ground black pepper, and 1/2 teaspoon salt together in a small bowl.
Dredge chicken legs in this seasoned flour mixture and place on a big dish.
In a large skillet, heat 2 tablespoons of olive oil over medium-high heat.
Place the skin side down on the chicken legs and cook for about 4 minutes, or until the skin is nicely browned.
After about three minutes, turn the chicken legs over and brown the other side.
After the chicken legs are browned, remove and set aside. Additionally, discard the olive oil from the areas where the chicken browning with flour mixture turned too dark.
Add the chopped garlic and sliced mushrooms to the same, now empty skillet. If necessary, add an additional tablespoon of olive oil. Sauté the mixture for two minutes over medium heat.
While scraping off the browned crumbs from the pan’s bottom, add chicken stock to the skillet. Stir in 1/4 teaspoon of salt.
Return the chicken legs to the pan.
After bringing the chicken stock to a boil, cover it, and turn down the heat to low-medium.
For 25 to 30 minutes, or until the chicken is thoroughly cooked and the juices run clear when the bird is sliced in the middle, simmer the chicken legs.
After cooking, transfer the chicken legs to a baking dish and keep them warm.
After the mushroom sauce has reduced by about a third, reduce the heat under the skillet to medium-high and simmer it for approximately 4 minutes.
Add the 1/2 cup heavy cream to the mushroom sauce and simmer, stirring regularly and scraping down the skillet’s bottom, for an additional 2 minutes on low-medium heat, or until the sauce thickens.
Cover the chicken legs with the mushroom sauce and bake for ten to fifteen minutes, or until the sauce is bubbling and the chicken legs have a crispy exterior.
Before serving, sprinkle some freshly chopped parsley on top.