Creamy Garlic Chicken Legs with Herbs

Ingredients:

• • 1 kg chicken legs
  • 2-3 tablespoons vegetable oil
  • Salt, pepper, and paprika to taste

• • 250 ml milk
  • 4 tablespoons sour cream
  • 1 tablespoon flour

• • 4 cloves garlic (minced)
  • 1 teaspoon Provencal herbs (or a mixture of thyme, rosemary, oregano)
  • Fresh parsley and dill (chopped, for garnish)

Steps to Make It:

1. 1. Prepare and Season the Chicken Legs:
      • Start by patting the chicken legs dry with paper towels to ensure a good sear. Season them generously with salt, pepper, and paprika on all sides. You can adjust the seasoning according to your taste preferences.

1. 1. Brown the Chicken:
      • • Heat 2-3 tablespoons of vegetable oil in a large skillet or pan over medium-high heat.
        • Once the oil is hot, add the chicken legs to the pan, skin-side down. Sear the chicken legs for 4-5 minutes on each side, or until they are golden brown and crispy. The goal here is to develop a nice crust on the chicken, which will add flavor to the final dish.
        • Once the chicken is browned on all sides, remove it from the pan and set it aside. Don’t worry if the chicken isn’t fully cooked at this stage, as it will finish cooking in the sauce.

   2. Prepare the Garlic and Herb Sauce:
      • • In the same pan, lower the heat to medium and add the minced garlic. Sauté the garlic for 1-2 minutes, stirring frequently, until it becomes fragrant. Be careful not to let the garlic burn, as it can become bitter.
        • Sprinkle 1 tablespoon of flour over the garlic and stir well to create a light roux. Cook the flour for about 1 minute, stirring constantly to avoid any lumps in the sauce.

   3. Add the Milk and Sour Cream:
      • • Gradually pour in the milk, whisking continuously to combine it with the garlic and flour. Bring the mixture to a gentle simmer and allow it to thicken slightly.
        • Stir in the sour cream until it’s fully incorporated into the sauce. The sour cream will add richness and tanginess to the dish, balancing out the flavors.
      • Add 1 teaspoon of Provencal herbs to the sauce, and season with additional salt and pepper to taste. You can also add more paprika if you want a spicier kick.
   4. Simmer the Chicken Legs:
      • • Return the browned chicken legs to the pan, nestling them into the creamy garlic sauce.
      • Reduce the heat to low and cover the pan with a lid. Let the chicken legs simmer in the sauce for 20-25 minutes, or until the chicken is fully cooked through (internal temperature of 75°C / 165°F) and the sauce has thickened.
      • Stir the sauce occasionally and spoon some of the sauce over the chicken to ensure even cooking and flavor distribution.

1. Garnish and Serve:
   • Once the chicken is cooked, remove the pan from the heat. Sprinkle freshly chopped parsley and dill over the top for added freshness and flavor.
   • Serve the creamy garlic chicken legs hot, with a side of mashed potatoes, rice, or a green vegetable like steamed broccoli or green beans. Don’t forget to spoon plenty of the creamy sauce over the chicken and sides!