Hicham Baked Legs with Cream of Mushroom is a comforting and delicious dish that’s perfect for family dinners. The chicken legs are baked to perfection in a creamy mushroom sauce that’s rich and flavorful. In this blog post, we’ll guide you through the step-by-step process of making Baked Legs with Cream of Mushroom, provide helpful cooking notes, and offer variations to suit different tastes and dietary preferences.
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 needed)
- 1 cup chicken stock
- 1/4 teaspoon salt
- 1/2 cup heavy cream
Instructions
Step 1: Prepare the Chicken Legs
- Preheat Oven:
- Preheat your oven to 375°F (190°C).
- Season and Dredge Chicken:
- In a shallow dish, combine the flour, 1/2 teaspoon salt, and ground black pepper. Dredge the chicken legs in the flour mixture, shaking off any excess.
Step 2: Brown the Chicken
- Heat Olive Oil:
- In a large oven-safe skillet or Dutch oven, heat 2 tablespoons of olive oil over medium-high heat.
- Brown Chicken Legs:
- Add the chicken legs to the skillet and cook for 4-5 minutes on each side, or until golden brown. Remove the chicken legs from the skillet and set them aside.
Step 3: Prepare the Mushroom Sauce
- Sauté Mushrooms and Garlic:
- In the same skillet, add the sliced mushrooms and cook for 4-5 minutes, or until they start to brown. Add the minced garlic and cook for an additional 1-2 minutes, until fragrant.
- Deglaze the Pan:
- Add the chicken stock to the skillet, stirring to scrape up any browned bits from the bottom of the pan.
- Simmer the Sauce:
- Bring the mixture to a simmer and cook for 5 minutes, allowing the sauce to reduce slightly. Add the 1/4 teaspoon salt and stir to combine.
Step 4: Bake the Chicken
- Return Chicken to Skillet:
- Return the browned chicken legs to the skillet, nestling them into the mushroom sauce.
- Bake:
- Transfer the skillet to the preheated oven and bake for 25-30 minutes, or until the chicken legs are cooked through and the internal temperature reaches 165°F (75°C).
Step 5: Finish the Sauce
- Add Heavy Cream:
- Carefully remove the skillet from the oven and place it back on the stovetop over medium heat. Stir in the heavy cream and cook for 2-3 minutes, or until the sauce is heated through and slightly thickened.
Step 6: Serve
- Serve Hot:
- Serve the baked chicken legs with the creamy mushroom sauce over a bed of rice, mashed potatoes, or pasta. Garnish with fresh parsley if desired.
Cook Notes and Variations
Cook Notes:
- Mushrooms: You can use any variety of mushrooms you prefer, such as cremini, button, or shiitake.
- Chicken Legs: Ensure the chicken legs are patted dry before dredging them in flour to achieve a nice golden crust.
Variations:
- Herbed Mushroom Sauce:
- Add 1 teaspoon of dried thyme or rosemary to the mushroom sauce for added flavor.
- Spicy Mushroom Sauce:
- Add a pinch of red pepper flakes to the mushroom sauce for a spicy kick.
- Vegetable Addition:
- Stir in 1 cup of spinach or kale to the mushroom sauce for added nutrition and color.
Frequently Asked Questions (FAQs)
1. Can I use boneless, skinless chicken thighs instead of chicken legs?
Yes, you can use boneless, skinless chicken thighs. Adjust the baking time as needed, as thighs may cook faster than bone-in legs.
2. How do I store leftovers?
Store any leftover chicken legs and mushroom sauce in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave or on the stovetop before serving.
3. Can I make this dish ahead of time?
Yes, you can brown the chicken and prepare the mushroom sauce ahead of time. Store them separately in the refrigerator and combine them just before baking.
4. What can I serve with Baked Legs with Cream of Mushroom?
This dish pairs well with rice, mashed potatoes, pasta, or crusty bread to soak up the delicious sauce.
5. Can I use milk instead of heavy cream?
Yes, you can use milk, but the sauce may be slightly thinner. For a thicker sauce, consider using half-and-half or adding a bit more flour.
Baked Legs with Cream of Mushroom is a hearty and flavorful dish that’s perfect for any occasion. With its rich and creamy mushroom sauce and tender chicken, this dish is sure to become a favorite in your household. Whether you’re making it for a family dinner or a special occasion, this recipe is easy to follow and full of delicious flavors. Give this Baked Legs with Cream of Mushroom recipe a try and enjoy a comforting and delightful meal. Happy cooking!
