Every family has that one dish that seems to bring everyone to the table faster than you can say “Dinner’s ready!” In my family, it’s these Baked Chicken Legs with Cream of Mushroom. The inspiration behind this dish is quite funny, really. It all started one rainy evening when I was trying to make something comforting yet easy, given my less-than-stellar day at work. Mistakingly, I combined the ingredients for two different recipes. Instead of the disaster I anticipated, it turned out to be the most requested dish in my house! It’s the perfect blend of comfort, taste, and a happy accident that keeps on giving.

 

There’s something undeniably comforting about a creamy, mushroomy sauce paired with perfectly baked chicken legs. The rich, earthy flavors of the mushrooms, combined with the tender, juicy chicken, create a dish that’s not only a feast for the taste buds but also a hug for the soul. This recipe for Baked Legs with Cream of Mushroom is my go-to for family dinners, especially during the colder months. It’s a simple, yet sophisticated dish that impresses guests and satisfies even the pickiest eaters. The process of browning the chicken legs to perfection, then simmering them in a homemade mushroom cream sauce, results in a dish that’s as delicious as it is comforting. Plus, it’s versatile enough to be served on a casual weeknight or at a more formal gathering.

 

Equipment

• Large skillet
• Small bowl
• Large plate
• Stirring spoon
• Measuring cups and spoons

 

Ingredients

• 1/4 cup flour (gluten-free option available)
• 1/2 teaspoon salt, plus 1/4 teaspoon for sauce
• 1/4 teaspoon ground black pepper
• 2 lb chicken legs (about 3-4 large chicken legs)
• 3 tablespoons olive oil, divided
• 10 oz mushrooms, each sliced in half
• 3 garlic cloves, minced
• 1 cup chicken stock
• 1/2 cup heavy cream

 

Instructions

1. Prep the Chicken: In a small bowl, mix together the flour, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Dredge the chicken legs in this mixture on a large plate.
2. Brown the Chicken: Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Add the chicken legs, skin-side down, and brown for about 4 minutes until golden. Flip and brown the other side for 3 minutes. Remove the chicken and set aside. Discard any overly darkened oil.
3. Sauté the Mushrooms and Garlic: In the same skillet, add the remaining tablespoon of olive oil if needed. Sauté the mushrooms and garlic for 2 minutes on medium heat.
4. Deglaze and Simmer: Pour in the chicken stock, scraping up the brown bits. Add 1/4 teaspoon of salt. Return the chicken legs to the skillet, bring to a boil, cover, reduce heat to simmer, and cook for 25-30 minutes until the chicken is cooked through.
5. Reduce the Sauce: Remove the chicken and keep warm. Increase the heat under the skillet to medium-high and reduce the sauce for about 4 minutes. Stir in the heavy cream and simmer for another 2 minutes until thickened. Return the chicken to the skillet to warm.

 

Serving Suggestions

This dish pairs wonderfully with a fluffy bed of mashed potatoes or a side of steamed green beans. The creamy mushroom sauce is also perfect for drizzling over rice or pasta, making it a versatile choice for any side dish.

 

 

Tips

• For an even creamier sauce, you can substitute the heavy cream with full-fat coconut milk.
• If you’re looking for a bit of a kick, add a pinch of red pepper flakes to the mushroom sauce.
• Gluten-free flour works wonderfully for a gluten-free option without compromising on taste or texture.
• Browning the chicken not only adds flavor but also gives the skin a delightful crispness that contrasts well with the creamy sauce.

 

FAQ

Can I use boneless chicken thighs instead of legs?

Yes, boneless chicken thighs can be used but keep in mind they may cook faster, so adjust the simmering time accordingly.

 

How can I make this dish dairy-free?

Substitute the heavy cream with a dairy-free alternative like coconut cream or a rich, unsweetened almond milk.

 

Can this recipe be made in advance?

Yes, you can prepare the dish up to the point of adding the cream to the sauce, then refrigerate. When ready to serve, reheat gently, add the cream, and proceed as directed.

 

 

Is it possible to freeze this dish?

It’s best enjoyed fresh due to the creamy sauce, but if you must freeze it, do so before adding the heavy cream. Thaw in the fridge, then reheat gently, adding the cream during the reheating process.

 

Concluding, this Baked Chicken Legs with Cream of Mushroom has become a beloved staple in my kitchen, blending the simple joy of a well-cooked meal with the warmth of family gatherings. Its accidental origin only adds to its charm, proving that sometimes, the best recipes are born from the most unexpected moments. Give it a try, and let it warm your home with its rich, comforting flavors.