Baked Legs with Cream of Mushroom

If you’re looking for a savory, comforting dish that’s both rich in flavor and easy to prepare, Baked Legs with Cream of Mushroom is the perfect option. The crispy, golden-brown chicken legs paired with a creamy mushroom sauce create a delicious combination that is sure to impress your family and guests. The recipe takes you through a simple yet rewarding process of preparing succulent chicken legs and a flavorful sauce, all cooked in one skillet.

This dish is not only easy to prepare but also offers a balance of textures. The tender chicken legs provide a satisfying bite, while the creamy mushroom sauce adds richness and depth of flavor. Whether served with mashed potatoes, rice, or a side of roasted vegetables, this dish will quickly become a favorite in your cooking repertoire.

Why You Should Make This Recipe

There are several reasons to give this Baked Legs with Cream of Mushroom a try. First, it’s an incredibly versatile dish that can be adapted to various dietary preferences. For those looking for a gluten-free option, simply swap regular flour for gluten-free flour to make it accessible for anyone. Additionally, the recipe can be scaled up or down depending on the number of people you’re serving, making it perfect for both small and large gatherings.

Moreover, this dish is packed with flavor. The chicken legs are seasoned with a simple mixture of flour, salt, and pepper, which adds a delicate crispiness when browned. The real star of the dish, however, is the creamy mushroom sauce. Mushrooms are known for their earthy taste, and when combined with garlic, chicken stock, and heavy cream, they create a velvety sauce that complements the chicken beautifully. The result is a hearty, comforting meal that’s full of rich and savory flavors.

Ingredients

To make Baked Legs with Cream of Mushroom, you’ll need the following ingredients:

For the Chicken Legs:

1/4 cup of flour (you can use gluten-free flour if preferred)

1/2 teaspoon of salt

1/4 teaspoon of ground black pepper

2 lb chicken legs (approximately 3-4 large chicken legs)

2 tablespoons of olive oil

For the Mushroom Sauce:

10 oz mushrooms (sliced in half)

3 garlic cloves (minced)

1 tablespoon of olive oil (if needed)

1 cup of chicken stock

1/4 teaspoon of salt

1/2 cup of heavy cream

The ingredients are simple yet effective in creating a dish that feels decadent without requiring a long list of complicated items.

Step-by-Step Instructions

Step 1: Prepare the Chicken Legs

The first step in making Baked Legs with Cream of Mushroom is to prepare the chicken legs. In a small bowl, combine the flour, salt, and black pepper. On a large plate, dredge the chicken legs in this seasoned flour mixture, ensuring that each leg is evenly coated. The flour coating helps to give the chicken skin a crisp texture when it’s browned, which adds an irresistible crunch.

Step 2: Brown the Chicken Legs

Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Once the oil is hot, add the chicken legs to the skillet, skin side down. Let them cook for about 4 minutes, or until the skin turns a nice golden brown. Flip the chicken legs over to the other side and brown them for about 3 minutes. Once the chicken legs are browned on both sides, remove them from the skillet and set them aside. Be sure to discard any excess oil from the skillet that may have become darkened from browning the chicken.

Step 3: Sauté the Mushrooms and Garlic

Next, add the mushrooms and minced garlic to the skillet. If the skillet is too dry, add a tablespoon of olive oil. Sauté the mushrooms and garlic on medium heat for about 2 minutes, until the mushrooms begin to soften. The garlic will release its fragrance, adding a layer of depth to the overall flavor of the sauce.

Step 4: Simmer the Chicken

After sautéing the mushrooms and garlic, add the chicken stock to the skillet. Use a wooden spoon or spatula to scrape up the browned bits from the bottom of the pan. These bits are packed with flavor and will add complexity to the sauce. Stir in 1/4 teaspoon of salt to the chicken stock, then return the browned chicken legs to the skillet. Bring the chicken stock to a boil, then cover the skillet and reduce the heat to low-medium. Let the chicken legs simmer for about 25-30 minutes, or until the chicken is completely cooked through. The juices should run clear when the chicken is cut in the middle, ensuring it’s fully cooked.

Step 5: Make the Mushroom Sauce

Once the chicken legs are cooked, remove them from the skillet and set them aside on a plate to keep warm. Increase the heat to medium-high and let the mushroom sauce simmer for about 4 minutes until it has reduced by about a third. This step intensifies the flavor of the sauce. Stir in the heavy cream and continue to simmer for another 2 minutes on low-medium heat. Stir constantly to prevent the sauce from sticking to the pan and to ensure it thickens evenly.

Step 6: Combine the Chicken and Sauce

Once the mushroom sauce has thickened, return the chicken legs to the skillet to warm them up in the sauce. The chicken will absorb some of the rich flavors of the sauce, making each bite even more flavorful. Once the chicken is heated through, it’s ready to serve!

Serving Suggestions

This dish pairs beautifully with a variety of sides. Serve the Baked Legs with Cream of Mushroom alongside mashed potatoes, rice, or even pasta to soak up the creamy mushroom sauce. For a lighter option, serve it with a fresh green salad or roasted vegetables. The richness of the sauce complements the mild flavor of the chicken legs, making it a well-rounded meal.

Final Thoughts

Baked Legs with Cream of Mushroom is a delicious and comforting dish that’s perfect for any occasion. It’s easy to prepare, requires just a few basic ingredients, and delivers a rich, savory flavor that’s sure to please. Whether you’re making it for a weeknight dinner or a special occasion, this recipe is guaranteed to be a hit. Enjoy the combination of crispy, tender chicken and creamy mushroom sauce in every bite!

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