Baked Legs With Cream Of Mushroom

How to make Baked Legs With Cream Of Mushroom

Ingredients:

* 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 needed1 cup chicken stock

* 1/4 teaspoon salt

* 1/2 cup heavy cream

Instructions:

In a small bowl, combine the flour, 1/2 teaspoon salt, 1/4 teaspoon ground black pepper. On a large plate, dredge chicken legs in this seasoned flour mixture

Heat 2 tablespoons of olive oil in a large skillet on medium-high heat.

Add chicken legs skin side down and brown for about 4 minutes until the skin turns a nice golden color.

Flip chicken legs over to the other side and brown the other side for about 3 minutes.

Remove browned chicken legs and set them aside. Also, remove those parts of olive oil that got too dark from browning the chicken with flour mixture.

To the same, now empty skillet, add mushrooms (sliced in half) and minced garlic, add an extra tablespoon of olive oil (if needed) and saute them together on medium heat for 2 minutes.

Add chicken stock to the skillet, scraping up the browned bits at the bottom of the pan. Add 1/4 teaspoon of salt and stir.

Place chicken legs back in the pan.

Bring the chicken stock to boil, cover, and reduce heat to simmer on low-medium.

Simmer chicken legs for 25-30 minutes, until the chicken is completely cooked through and the juices run clear when chicken is cut in the middle.

Remove the cooked chicken legs to a plate and keep 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.

Stir in the 1/2 cup heavy cream into the mushroom sauce and simmer for another 2 minutes on low-medium heat, constantly stirring and scraping from the bottom of the skillet, until the sauce gets thicker.

Add chicken legs back to the skillet to warm them up.

Nutrition Information:

YIELDS: 4 | SERVING SIZE: 1 chicken leg with mushroom sauce

Calories: 385 | Total Fat: 26g | Saturated Fat: 9g | Trans Fat: 0g | Cholesterol: 120mg | Sodium: 600mg | Total Carbohydrates: 10g | Dietary Fiber: 1g | Sugars: 1g | Protein: 28g | Vitamin D: 2mcg | Calcium: 60mg | Iron: 2.5mg | Potassium: 530mg

Frequently Asked Questions:

Can I use boneless chicken thighs instead of chicken legs?

Yes, boneless chicken thighs can be substituted for chicken legs in this recipe.

Adjust the cooking time accordingly based on the thickness of the chicken thighs.

Can I make this recipe dairy-free?

Yes, you can make this recipe dairy-free by substituting the heavy cream with a dairy-free alternative such as coconut cream or almond milk creamer.

Ensure the substitute is thick enough to provide a creamy texture.

Can I prepare this dish in advance?

Yes, you can prepare the chicken legs and mushroom sauce in advance and store them separately in the refrigerator.

When ready to serve, reheat the mushroom sauce and chicken legs together in a skillet until warmed through.

Can I freeze leftovers?

Yes, you can freeze any leftover chicken legs with mushroom sauce in an airtight container for up to 3 months.

Thaw overnight in the refrigerator before reheating thoroughly on the stove or in the microwave.

What can I serve with baked legs with cream of mushroom?

This dish pairs well with a variety of side dishes such as mashed potatoes, steamed vegetables, rice, or crusty bread to soak up the flavorful mushroom sauce.

Choose your favorite side to complement the meal.

Can I use other cuts of chicken instead of chicken legs?

Yes, you can use other cuts of chicken such as thighs or breasts, but adjust the cooking time accordingly as they may cook faster or slower than chicken legs.

Can I make this recipe without mushrooms?

Yes, you can omit the mushrooms if you prefer.

The dish will still be flavorful, but you may want to adjust the seasoning to taste.

Is it necessary to use heavy cream, or can I substitute with something else?

Heavy cream adds richness to the sauce, but you can substitute it with half-and-half or milk for a lighter version.

Keep in mind that the sauce may not be as thick or creamy.

How do I know when the chicken legs are fully cooked?

Chicken legs are fully cooked when the internal temperature reaches 165°F (75°C), and the juices run clear when pierced with a fork.

Ensure there is no pinkness near the bone.

Can I use vegetable broth instead of chicken stock?

Yes, you can substitute vegetable broth for chicken stock if you prefer.

It will alter the flavor slightly but will still result in a delicious dish.

How can I make this recipe gluten-free?

To make this recipe gluten-free, use gluten-free flour for dredging the chicken legs and ensure all other ingredients are gluten-free.

Check the labels on chicken stock and other packaged ingredients.

Can I use dried herbs instead of fresh?

Yes, you can use dried herbs instead of fresh ones, but use them in smaller quantities as dried herbs are more concentrated in flavor.

Adjust to taste.