Ingredients
1/4 cup flour (gluten-free flour optional)
1 teaspoon of salt
1/4 teaspoon black pepper, ground
2 pound chicken legs (about 3-4 large chicken legs)
2 tbsp of olive oil
10 oz. mushrooms, cut in half
3 minced garlic cloves
If necessary, 1 tablespoon olive oil1 cup chicken broth
a quarter teaspoon of salt
1 quart thick cream
HOW TO MAKE BAKED LEGS WITH MUSHROOM CREAM
ngredients
1/4 cup flour (gluten-free flour optional)
1/4 teaspoon black pepper 1/4 teaspoon salt
2 pound chicken legs around 3-4 big chicken legs
2 tbsp of olive oil
10 oz. mushrooms, cut in half
3 minced garlic cloves
If necessary, 1 tablespoon olive oil1 cup chicken broth
a quarter teaspoon of salt
1 quart thick cream
HOW TO MAKE BAKED LEGS WITH MUSHROOM CREAM
Combine the flour, 1/2 teaspoon salt, and 1/4 teaspoon ground black pepper in a small mixing basin. Dredge the chicken legs in this seasoned flour mixture on a big plate.
In a large skillet over medium-high heat, heat 2 tablespoons olive oil.
Brown the chicken legs skin side down for about 4 minutes, or until the skin becomes a lovely golden hue.
Flip the chicken legs over and brown the other side for about 3 minutes.
Remove and set aside the browned chicken legs. Remove any olive oil that has turned too black from browning the chicken with the flour mixture.
Add mushrooms (cut in half) and minced garlic to the same, now empty skillet, add an extra tablespoon of olive oil (if needed), and sauté for 2 minutes on medium heat.
Scrape up the browned bits at the bottom of the pan with the chicken stock. Stir in 1/4 teaspoon of salt.
Return the chicken legs to the pan.
Bring the chicken stock to a boil, then cover and reduce to a low-medium heat.
Simmer chicken legs for 25-30 minutes, or until the chicken is fully cooked and the fluids run clear when the bird is cut in the middle.
Transfer the cooked chicken legs to a platter and set aside to keep warm.
Turn the heat to medium-high and cook the mushroom sauce for about 4 minutes, or until it has reduced by about a third.
Stir in the 1/2 cup heavy cream and continue to cook for 2 minutes on low-medium heat, continually stirring and scraping off the bottom of the skillet, until the sauce thickens.
Return the chicken legs to the skillet to reheat.
