A decadent and comforting dish, this Baked Legs with Cream of Mushroom is a perfect choice for a family dinner or a special occasion. The tender, juicy legs are slow-cooked to perfection in a creamy mushroom sauce, making for a truly indulgent meal.
Ingredients:
- For the Legs:
- 4 large chicken legs
- 1 tablespoon olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- For the Cream of Mushroom Sauce:
- 1 tablespoon butter
- 1 tablespoon olive oil
- 1 onion, chopped
- 8 ounces cremini mushrooms, sliced
- 3 cloves garlic, minced
- 1/4 cup all-purpose flour
- 2 cups chicken broth
- 1 cup heavy cream
- 1/2 teaspoon dried thyme
- 1/4 teaspoon dried rosemary
- Salt and pepper to taste
Instructions:
- Prep the Legs:
- Preheat oven to 375°F (190°C).
- Season chicken legs with salt and pepper.
- Heat olive oil in a large skillet over medium-high heat.
- Brown chicken legs on all sides until golden brown.
- Make the Sauce:
- In the same skillet, melt butter and olive oil.
- Sauté onion until softened.
- Add mushrooms and garlic, cook until softened.
- Sprinkle flour over the mixture and cook for 1 minute, stirring constantly.
- Gradually whisk in chicken broth, heavy cream, thyme, and rosemary.
- Bring to a boil, then reduce heat and simmer until thickened.
- Season with salt and pepper to taste.
- Bake the Legs:
- Transfer browned chicken legs to a baking dish.
- Pour the creamy mushroom sauce over the legs.
- Cover the dish with aluminum foil.
- Bake in preheated oven for 45-60 minutes, or until chicken is cooked through and the sauce is bubbly.
- Serve:
- Remove from oven and let rest for a few minutes before serving.
- Serve over mashed potatoes, rice, or pasta.
Tips:
- For a richer flavor, use a combination of white and cremini mushrooms.
- To make the dish even more comforting, add a dollop of sour cream or crème fraîche to each serving.
- If you prefer a thicker sauce, you can add a cornstarch slurry to the sauce.
Enjoy this delicious and hearty meal!