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
How To Make BAKED LEGS WITH CREAM OF MUSHROOM
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.
One question. If everything is done in the skillet on top of stove. How is it considered baked?
Who cares? Sounds Yummy. If you don’t like it, skip it. You obviously had the answer to your question already right? If not, my bad. As I said you can skip it and save your negativity for yourself. Truth that!
Why are you so rude? Maybe you should just skip over the comments and not be so hateful
are you literally that blind or just that flat out stupid? it literally states throughout the recipe in a skillet on the stove. NO WHERE does it say anything about being fucking baked!!!
When do you bake this? No where in the recipe does it say to bake it!!
Looks like this dish has ingredients that are not listed in recipe. Onions? Green onions? Green pepper?
I notice that myself. Looks like green onions were added too. Or something green anyhow. Wouldn’t hurt to toss in a couple tbsp of chopped green onions.
That’s what I was thinking, too I don’t think the photo goes with this recipe, at least it doesn’t look like it.
Looks and sounds delicious!!! I will make this tonight and serve over some leftover rice I have from last night. I’ve done something similar with cream of mushroom soup. But I like this better!
Baked Legs with cream of mushrooms. Ok when do we bake it? What temp and how long. Or the name should be Smothered chicken legs with cream of mushrooms.
I’m going to try this recipe in my 12 inch cast-iron skillet,,,,when its almost done by their standards,,,im going to bake it 20-30 minutes in oven at 375°.
Same thing I figured to do. The author may have figured everyone knew that step.
Sounds delish what ever way I love a creamy chicken
If you wanted it bake after the stock is completed, take some of the stock but some in a casserole dish just enough to keep the chicken covered place chicken back into the casserole dish and bake it for 25 to 30 minutes or long if you desire.
@myopinion92…YOU ARE JUST RUDE FOR NO REASON !! THE PERSON JUST ASKED A SIMPLE QUESTION. THERE WAS NO NEED FOR YOU RUDE RESPONCE AND NEGATIVE ENERGY.
can u do this in a slow cooker
Just change the name of the recipe, …skillet backe chicken legs with mushroom cream gravy.
In getting hungry
wanted to make more so I added boneless thighs and someone was right and I added some green onion. also with the chicken stock I added a half cup of white wine made all the difference. This is a very good recipe!