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Have you ever wondered how to transform simple chicken legs into a mouthwatering dish that leaves everyone asking for seconds? Baked legs with cream of mushroom sauce are the answer. This recipe combines tender, juicy chicken with a rich, creamy mushroom sauce, making it the perfect comfort food for any occasion. Read on to discover how you can easily make this delightful dish at home.
Ingredients
- 8 Chicken Legs
- 2 Tablespoons Olive Oil
- Salt and Pepper to taste
- 1 Large Onion, chopped
- 3 Cloves Garlic, minced
- 1 Pound Mushrooms, sliced
- 2 Cups Heavy Cream
- 1 Cup Chicken Broth
- 2 Tablespoons All-Purpose Flour
- 1 Teaspoon Dried Thyme
- 1 Teaspoon Paprika
- Fresh Parsley, chopped (for garnish)
How to Make Instructions
- Preheat and Prepare:
- Preheat your oven to 375°F (190°C).
- Pat the chicken legs dry with paper towels and season with salt and Pepper.
- Brown the Chicken:
- In a large oven-safe skillet, heat the olive oil over medium-high heat.
- Brown the chicken legs on all sides until golden brown, about 5-7 minutes per side. Remove the chicken and set aside.
- Sauté the Vegetables:
- In the same skillet, add the chopped onion and garlic. Sauté until the onion is translucent, about 5 minutes.
- Add the sliced mushrooms and cook until they release their juices and start to brown, about 7-10 minutes.
- Make the Sauce:
- Sprinkle the flour over the mushrooms and stir well to combine.
- Slowly add the chicken broth, stirring constantly to avoid lumps.
- Pour in the heavy cream and add the dried thyme and paprika. Bring the mixture to a simmer and cook until the sauce thickens about 5 minutes.
- Bake the Chicken:
- Return the browned chicken legs to the skillet, spooning some of the sauce over the top.
- Transfer the skillet to the preheated oven and bake for 30-35 minutes until the chicken is cooked and the sauce is bubbly.
- Garnish and Serve:
- Remove the skillet from the oven and let the dish rest for a few minutes.
- Garnish with chopped fresh parsley before serving.
Helpful Tips
- Chicken Variety: This recipe can use chicken thighs or a mix of legs and thighs.
- Mushroom Types: Experiment with different types of mushrooms like cremini, shiitake, or portobello for various flavors.
- Thickening the Sauce: If the sauce is too thin, add a cornstarch slurry (1 tablespoon cornstarch mixed with two tablespoons of water) to thicken it.
Substitutions/Variations
- Low-Fat Option: Substitute heavy cream with half-and-half or milk for a lighter version.
- Vegetarian Version: Replace chicken with tofu or tempeh and use vegetable broth instead of chicken broth.
- Herb Variations: Try adding rosemary, sage, or tarragon for different herbal notes.
Frequently Asked Questions
Q: Can I use boneless chicken for this recipe? A: Yes, boneless chicken thighs or breasts can be used. Adjust the cooking time so they can cook faster.
Q: How do I know when the chicken is cooked through?A: The internal temperature should reach 165°F (74°C). You can use a meat thermometer to check.
Q: Can I make this dish ahead of time?A: Yes, you can prepare it up to the baking step, refrigerate it, and bake it when ready to serve.
Storage Instructions
- Refrigeration: Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Freezing: Freeze in a freezer-safe container for up to 3 months. Thaw overnight in the fridge before reheating.
- Reheating: Reheat in a preheated oven at 350°F (175°C) until warmed through, or use the microwave for quicker reheating.
Conclusion
At the beginning of this post, we asked how a simple chicken leg recipe could become a beloved comfort food. Through this detailed guide on making baked legs with cream of mushroom, we’ve explored how a few quality ingredients and straightforward steps can elevate a basic dish into a rich, flavorful meal. Whether you’re cooking for a family dinner or a special occasion, this recipe promises satisfaction and joy to your table. Try it out and let the comforting flavors speak for themselves!
