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LEGS BAKED WITH CREAM-OF-MUSHROOM

Light Chicken Thighs with Creamy Mushroom Sauce A delicious and easy recipe using just a few simple ingredients. Perfect dinner all week long!The sauce I made for the chicken legs is so easy to make that it’s so delicious that it’s hard to get rid of it.I cook the sauce by boiling everything in a pan – mushrooms, garlic, chicken thighs, chicken broth, and add heavy cream at the end.And of course, don’t forget to add the right amount of salt and pepper.

Ingredients :

1/4 c flour you can utilize gluten-free flour
1/2 tsp salt
1/4 tsp ground pepper black
2 pounds chicken legs about 3-4 large chicken legs
2 tablespoons olive oil
10 ounces mushrooms, cut in half
3 garlic cloves, minced
1 tablespoon olive oil if needed 1 cup chicken broth
1/4 teaspoon salt
1/2 cup heavy cream

How to make:

In a small bowl, mix the flour, ½ teaspoon salt, and ¼ teaspoon ground black pepper. In a large plate, coat the chicken legs in the seasoned flour mixtureHeat 2 tsp of oil olive in large skillet on medium-high heat.Leave the skin down and lightly brown for about 4 minutes, until the skin is golden brown.Turn the chicken legs over and fry the other side for 3 minutes.Removing roasted chicken legs & set apart.Also remove the olive oil that has become too dark when the chicken is toasted in the flour mixture.Meanwhile, I now empty the pan, add the mushrooms (cut in half) and minced garlic, add an additional tablespoon of olive oil (if needed) and sauté together over medium heat for 2 minutes.

Place chicken stock in a saucepan and scrape off any brown spots on the bottom of the pan. Adding 1/4 tsp of salt also stirring .Putting chicken legs in skillet again.Bring chicken stock to a boil, cover, reduce heat to medium.Cook the chicken legs over low heat for 25-30 minutes, until the chicken is completely cooked through and the water drains out, until the chicken is cut in half.Place cooked chicken legs on a plate to keep warm.Reduce heat to medium-high and simmer mushroom sauce for 4 minutes, until reduced by about a third.Stir 1/2 cup heavy cream into the mushroom sauce and simmer for another 2 minutes over medium-low heat, stirring constantly and scraping from the bottom of the pan, until the sauce is thicker.

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Adding chicken legs back to skillet to heat them up.

Enjoy !

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LEGS BAKED WITH CREAM-OF-MUSHROOM

LEGS BAKED WITH CREAM-OF-MUSHROOM

Recipe by Alexandra
0.0 from 0 votes
Servings

4

servings
Prep time

30

minutes
Cooking time

40

minutes
Calories

300

kcal
Total time

0

minutes
Cook Mode

Keep the screen of your device on

Ingredients

  • 1/4 c 1/4 flour you can utilize gluten-free flour

  • 1/2 tsp 1/2 salt

  • 1/4 tsp 1/4 ground pepper black

  • 2 pounds 2 chicken legs about 3-4 large chicken legs

  • 2 tablespoons 2 olive oil

  • 10 ounces 10 mushrooms, cut in half

  • 3 3 garlic cloves, minced

  • 1 tablespoon 1 olive oil if needed 1 cup chicken broth

  • 1/4 teaspoon 1/4 salt

  • 1/2 cup 1/2 heavy cream

Directions

  • In a small bowl, mix the flour, ½ teaspoon salt, and ¼ teaspoon ground black pepper. In a large plate, coat the chicken legs in the seasoned flour mixtureHeat 2 tsp of oil olive in large skillet on medium-high heat.Leave the skin down and lightly brown for about 4 minutes, until the skin is golden brown.Turn the chicken legs over and fry the other side for 3 minutes.Removing roasted chicken legs & set apart.Also remove the olive oil that has become too dark when the chicken is toasted in the flour mixture.Meanwhile, I now empty the pan, add the mushrooms (cut in half) and minced garlic, add an additional tablespoon of olive oil (if needed) and sauté together over medium heat for 2 minutes.
  • Place chicken stock in a saucepan and scrape off any brown spots on the bottom of the pan. Adding 1/4 tsp of salt also stirring .Putting chicken legs in skillet again.Bring chicken stock to a boil, cover, reduce heat to medium.Cook the chicken legs over low heat for 25-30 minutes, until the chicken is completely cooked through and the water drains out, until the chicken is cut in half.Place cooked chicken legs on a plate to keep warm.Reduce heat to medium-high and simmer mushroom sauce for 4 minutes, until reduced by about a third.Stir 1/2 cup heavy cream into the mushroom sauce and simmer for another 2 minutes over medium-low heat, stirring constantly and scraping from the bottom of the pan, until the sauce is thicker.
  • Adding chicken legs back to skillet to heat them up.
  • Enjoy !

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