Juicy Baked Chicken Legs with Creamy Mushroom Sauce – Easy Comfort Food Recipe
Indulge in the ultimate comfort food with these Juicy Baked Chicken Legs smothered in a rich and Creamy Mushroom Sauce. This recipe is perfect for a cozy dinner, combining tender chicken with a savory sauce that’s both hearty and satisfying. Whether you’re cooking for family or entertaining guests, this dish is sure to impress!
Ingredients:
- 1/4 cup flour (use gluten-free flour for a gluten-free option)
- 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, sliced in half
- 3 garlic cloves, minced
- 1 tablespoon olive oil (if needed)
- 1 cup chicken stock
- 1/4 teaspoon salt
- 1/2 cup heavy cream
Preparation:
1. Preheat your oven to 375°F (190°C). In a small bowl, combine 1/4 cup flour, 1/2 teaspoon salt, and 1/4 teaspoon ground black pepper. Dredge the chicken legs in this seasoned flour mixture, ensuring they’re evenly coated.
2. Heat 2 tablespoons of olive oil in a large oven-safe skillet over medium-high heat. Add the chicken legs skin-side down and brown for 4 minutes until golden. Flip and brown the other side for 3 minutes. Remove the chicken legs and set aside. Discard any excessively dark oil from the skillet.
3. In the same skillet, add the sliced mushrooms and minced garlic. If needed, add an extra 1 tablespoon of olive oil. Sauté for 2 minutes until the mushrooms are slightly softened.
4. Pour in the chicken stock, scraping the browned bits from the bottom of the pan. Add 1/4 teaspoon salt and stir. Return the chicken legs to the skillet, nestling them into the mushroom mixture.
5. Bring the stock to a boil, then cover the skillet and transfer it to the preheated oven. Bake for 25-30 minutes, or until the chicken is fully cooked and the juices run clear.
6. Remove the skillet from the oven and transfer the chicken legs to a plate. Keep them warm. On the stovetop, turn the heat to medium-high and simmer the mushroom sauce for 4 minutes until reduced by a third.
7. Stir in the heavy cream and simmer for an additional 2 minutes, stirring constantly, until the sauce thickens. Return the chicken legs to the skillet to warm them up in the creamy sauce.
8. Serve these Juicy Baked Chicken Legs with Creamy Mushroom Sauce hot, garnished with fresh herbs if desired. Enjoy this delicious, comforting meal!
