BAKED CHICKEN LEGS WITH CREAMY MUSHROOM SAUCE

BAKED CHICKEN LEGS WITH CREAMY MUSHROOM SAUCE (Page 2 ) | February 9, 2024

Instructions:

In a small bowl, mix the flour, 1/2 teaspoon salt, and 1/4 teaspoon ground black pepper. Coat the chicken legs in this seasoned flour mixture on a large plate.

Heat 2 tablespoons of olive oil in a large skillet over medium-high heat.

Place the chicken legs, skin side down, in the skillet and brown for about 4 minutes until the skin turns golden. Flip the chicken legs and brown the other side for about 3 minutes. Set aside the browned chicken legs.

In the same skillet, add mushrooms (sliced in half) and minced garlic. Add an extra tablespoon of olive oil if needed. Sauté them together on medium heat for 2 minutes.

Pour chicken stock into the skillet, scraping up the browned bits at the bottom. Add 1/4 teaspoon of salt and stir.

Return the chicken legs to the pan. Bring the chicken stock to a boil, cover, and reduce heat to simmer on low-medium.

Simmer the chicken legs for 25-30 minutes until fully cooked, with clear juices when cut in the middle. Place the cooked chicken legs on a plate and keep warm.