Elevate your dining experience with our Baked Chicken Legs with Creamy Mushroom Sauce—a delightful fusion of succulent chicken legs, earthy mushrooms, and a luxurious creamy sauce. This easy-to-follow recipe promises a symphony of flavors that will tantalize your taste buds and leave you craving more. Let’s embark on a culinary journey that transforms simple ingredients into a gourmet masterpiece.
Ingredients:
- 1/4 cup flour (gluten-free flour can be used)
- 1/2 teaspoon salt
- 1/4 teaspoon ground black pepper
- 2 lb chicken legs (3-4 large chicken legs)
- 2 tablespoons olive oil
- 10 oz mushrooms (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
Directions:
- Preheat and Prepare: Preheat your oven to 375°F (190°C). In a small bowl, combine the flour, 1/2 teaspoon salt, and 1/4 teaspoon ground black pepper.
- Coat Chicken Legs: Dredge the chicken legs in the seasoned flour mixture, ensuring an even coating. Place them on a large plate, ready for the next steps.
- Sear Chicken Legs: Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Add the chicken legs skin side down and brown for about 4 minutes until the skin achieves a golden color. Flip the chicken legs and brown the other side for an additional 3 minutes.
- Saute Mushrooms and Garlic: Remove the browned chicken legs and set them aside. In the same skillet, add mushrooms (sliced in half) and minced garlic. If needed, add an extra tablespoon of olive oil. Sauté them together on medium heat for 2 minutes.
- Create the Base: Add chicken stock to the skillet, scraping up the browned bits at the bottom. Add 1/4 teaspoon of salt and stir. Return the browned chicken legs to the pan. Bring the chicken stock to a boil, cover, and reduce heat to simmer on low-medium. Simmer for 25-30 minutes until the chicken is fully cooked through.
- Prepare the Creamy Mushroom Sauce: Remove the cooked chicken legs to a baking dish 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.
- Add Cream and Bake: Stir in 1/2 cup of heavy cream into the mushroom sauce and simmer for an additional 2 minutes on low-medium heat. Constantly stir and scrape from the bottom until the sauce thickens. Pour the mushroom sauce over the chicken legs and bake for 10-15 minutes, or until the chicken legs develop a crispy top and the sauce is bubbly.
Conclusion: With a total time investment of just over an hour, you’ve created a masterpiece that brings together the wholesome goodness of chicken, the earthy notes of mushrooms, and the indulgence of a creamy sauce. Serve this dish to your loved ones and bask in the satisfaction of a culinary triumph. Enjoy the rich flavors, crispy texture, and the comforting warmth of Baked Chicken Legs with Creamy Mushroom Sauce. Bon appétit!
