Easy Chicken Legs with Creamy Mushroom Sauce
Ingredients:
¼ cup flour (can use gluten-free flour)
½ teaspoon salt
¼ teaspoon ground black pepper
2 lb chicken legs (about 3-4 large legs)
2 tablespoons olive oil
10 oz mushrooms, sliced in half
3 garlic cloves, minced
1 tablespoon olive oil (if needed)
1 cup chicken stock
¼ teaspoon salt
½ cup heavy cream
Instructions:
In a small bowl, blend the flour, ½ teaspoon salt, and ¼ teaspoon black pepper. Coat the chicken legs in this seasoned flour mixture on a large plate.
Warm 2 tablespoons of olive oil in a large skillet over medium-high heat. Place the chicken legs skin side down and sear for about 4 minutes until golden. Turn them over and brown the other side for 3 minutes. Transfer the chicken to a plate and set aside, discarding any overly dark oil from the skillet.
In the same skillet, toss in the mushrooms and minced garlic. Add an extra tablespoon of olive oil if it looks dry, and cook over medium heat for 2 minutes.
Pour the chicken stock into the skillet, stirring to lift any browned bits from the bottom. Sprinkle in ¼ teaspoon salt and mix well.
Return the chicken legs to the skillet. Bring the stock to a gentle boil, then lower the heat to low-medium and cover. Let it simmer for 25-30 minutes until the chicken is cooked through and the juices run clear when pierced.
Move the chicken legs to a plate and keep them warm.
Turn the heat under the skillet to medium-high and let the mushroom sauce bubble for about 4 minutes until it reduces by a third. Stir in the heavy cream and simmer on low-medium heat for 2 minutes, stirring steadily until the sauce thickens.
Add the chicken legs back to the skillet to reheat. Serve right away.
Servings: 4
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