The flavors are simple yet amazing. I didn’t have many fresh mushrooms, so I used canned champignon instead.
While canned champignons aren’t always a favorite for everyone, I found them to be perfect in this dish. If you’ve never tried them before, this recipe is a great introduction.
To thicken the sauce, add a cornflour slurry (1 tablespoon of cornflour mixed with 1 tablespoon of water). This recipe has become a regular in our collection of delicious meals.
Easy Chicken Legs with Creamy Mushroom Sauce – a tasty, effortless recipe that requires just a few basic ingredients. Ideal for a quick weeknight dinner!
Ingredients:
1/4 cup of flour (you can opt for gluten-free flour if needed)
1/2 teaspoon of salt
1/4 teaspoon of ground black pepper
2 pounds of chicken legs (around 3-4 large legs)
2 tablespoons of olive oil
10 ounces of mushrooms, sliced in half
3 cloves of garlic, minced
1 tablespoon of olive oil (extra, if required)
1 cup of chicken stock
1/4 teaspoon of salt
1/2 cup of heavy cream
Instructions:
Step 1: In a small bowl, mix the flour, 1/2 teaspoon of salt, and 1/4 teaspoon of ground black pepper. Coat the chicken legs thoroughly in this seasoned flour mixture on a large plate.
Step 2: Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Place the chicken legs in the skillet, skin side down, and cook for approximately 4 minutes, or until the skin achieves a nice golden color.
Step 3: Flip the chicken legs over and brown the other side for about 3 minutes. Once browned, remove the chicken legs and set them aside. Discard any overly darkened parts of the olive oil left in the skillet from browning the flour-coated chicken.
Step 4: In the same skillet, add the mushrooms and minced garlic. If necessary, add an extra tablespoon of olive oil. Sauté them together over medium heat for about 2 minutes.
Step 5: Pour the chicken stock into the skillet, stirring and scraping up any browned bits from the bottom. Add 1/4 teaspoon of salt and mix well.
Step 6: Return the chicken legs to the pan, bring the chicken stock to a boil, then cover and reduce the heat to a low-medium simmer. Allow the chicken to simmer for 25-30 minutes, until fully cooked and the juices run clear when the chicken is cut in the center.
Step 7: Once the chicken is cooked, remove it from the skillet and keep it warm. Increase the heat under the skillet to medium-high, and let the mushroom sauce simmer for about 4 minutes until it has reduced by about a third.
Step 8: Stir in the 1/2 cup of heavy cream, continuing to simmer the sauce over low-medium heat for another 2 minutes. Stir constantly, scraping the bottom of the skillet until the sauce thickens.
Step 9: Finally, return the chicken legs to the skillet, allowing them to warm up before serving.