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Baked Legs with Cream of Mushroom

Baked Legs with Cream of Mushroom
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Baked Legs with Cream of Mushroom is a comforting dish featuring tender chicken legs baked in a rich, creamy mushroom sauce. The combination of succulent chicken and savory mushrooms creates a satisfying meal that’s perfect for weeknights or special occasions.​

Ingredients

**For the Chicken Legs:**

– 2 pounds chicken legs (drumsticks and thighs), skin-on

– 1/4 cup all-purpose flour

– 1/2 teaspoon salt

– 1/4 teaspoon black pepper

– 2 tablespoons olive oil

**For the Cream of Mushroom Sauce:**

– 1 tablespoon butter

– 8 ounces mushrooms, sliced (button or cremini work well)

– 3 cloves garlic, minced

– 1 cup chicken broth

– 1/2 cup heavy cream

– 1 teaspoon dried thyme

– 1 teaspoon paprika

– Fresh parsley, chopped (for garnish)

Instructions

1. **Prepare the Chicken Legs:**

– Preheat your oven to 375°F (190°C).

– In a shallow bowl, combine the flour, salt, and pepper.

– Dredge each chicken leg in the flour mixture, ensuring an even coat. Shake off any excess flour.

– Heat olive oil in a large oven-safe skillet over medium-high heat. Add the chicken legs and sear until golden brown on all sides, about 4-5 minutes per side. Remove the chicken legs from the skillet and set aside.

 

2. **Prepare the Cream of Mushroom Sauce:**

– In the same skillet, melt butter over medium heat. Add the sliced mushrooms and cook until they release their juices and become tender, about 5 minutes.

– Add minced garlic and cook for another minute until fragrant.

– Pour in chicken broth, scraping up any browned bits from the bottom of the skillet. Stir in heavy cream, dried thyme, and paprika. Bring the mixture to a simmer and cook for 2-3 minutes to allow the flavors to meld.

 

3. **Bake the Chicken Legs:**

– Return the seared chicken legs to the skillet, nestling them into the mushroom sauce. Spoon some sauce over the chicken.

– Transfer the skillet to the preheated oven and bake for 25-30 minutes, or until the chicken reaches an internal temperature of 165°F (74°C).

 

4. **Serve:**

– Remove the skillet from the oven. Garnish the dish with chopped fresh parsley before serving.

– Serve the baked legs with the creamy mushroom sauce over rice, mashed potatoes, or with crusty bread to soak up the sauce.

Notes

Ensure the chicken legs are fully cooked by checking that the internal temperature has reached 165°F (74°C).​

For a gluten-free version, substitute all-purpose flour with a gluten-free flour blend.​

If you prefer a thicker sauce, let it simmer on the stovetop for a few additional minutes before baking.​

 

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat thoroughly before serving.

Nutrition

Find it online: https://www.cookflash.com/baked-legs-with-cream-of-mushroom/