Ingredients
1/four cup flour you may use gluten-loose flour
half of teaspoon salt
1/4 teaspoon ground black pepper
2 lb chicken legs approximately 3-4 large chook legs
2 tablespoons olive oil
10 oz.mushrooms each sliced in half
3 garlic cloves minced
1 tablespoon olive oil if needed1 cup chicken inventory
1/four teaspoon salt
1/2 cup heavy cream
the way to Make BAKED LEGS WITH CREAM OF MUSHROOM
In a small bowl, combine the flour, half of teaspoon salt, 1/4 teaspoon floor black pepper. On a large plate, dredge chook legs on this pro flour aggregate
warmth 2 tablespoons of olive oil in a massive skillet on medium-excessive heat.
add bird legs pores and skin facet down and brown for about 4 minutes until the pores and skin turns a pleasing golden color.
turn chook legs over to the alternative facet and brown the other side for approximately 3 mins.
eliminate browned fowl legs and set them aside. additionally, cast off the ones components of olive oil that got too dark from browning the chicken with flour aggregate.
To the equal, now empty skillet, upload mushrooms (sliced in half of) and minced garlic, add an extra tablespoon of olive oil (if wished) and saute them collectively on medium warmth for two minutes.
add hen inventory to the skillet, scraping up the browned bits at the bottom of the pan. upload 1/4 teaspoon of salt and stir.
location chook legs back within the pan.
bring the chicken inventory to boil, cowl, and reduce warmness to simmer on low-medium.
Simmer chicken legs for 25-30 minutes, until the chook is completely cooked via and the juices run clear whilst chicken is cut within the center.
do away with the cooked chicken legs to a plate and keep heat.
turn the heat underneath the skillet to medium-high, and simmer the mushroom sauce for about 4 mins until it’s miles decreased by way of approximately a third.
Stir in the 1/2 cup heavy cream into the mushroom sauce and simmer for another 2 mins on low-medium warmness, continuously stirring and scraping from the bottom of the skillet, till the sauce receives thicker.
add fowl legs again to the skillet to warm them up.