BAKED LEGS WITH CREAM OF MUSHROOM
Ingredients:
1/4 c flour you can utilize gluten-free flour
1/2 tsp salt
1/4 tsp ground pepper black
2 pounds chicken legs about 3-4 large chicken legs
2 tablespoons olive oil
10 ounces mushrooms, cut in half
3 garlic cloves, minced
1 tablespoon olive oil if needed 1 cup chicken broth
1/4 teaspoon salt
1/2 cup heavy cream
How to make:
-In a small bowl, mix the flour, ½ teaspoon salt, and ¼ teaspoon ground black pepper.
-In a large plate, coat the chicken legs in the seasoned flour mixtureHeat 2 tsp of oil olive in large skillet on medium-high heat.
-Leave the skin down and lightly brown for about 4 minutes, until the skin is golden brown.
-Turn the chicken legs over and fry the other side for 3 minutes.Removing roasted chicken legs & set apart.
-Also remove the olive oil that has become too dark when the chicken is toasted in the flour mixture.
-Meanwhile, I now empty the pan, add the mushrooms (cut in half) and minced garlic, add an additional tablespoon of olive oil (if needed) and sauté together over medium heat for 2 minutes.
-Place chicken stock in a saucepan and scrape off any brown spots on the bottom of the pan.
-Adding 1/4 tsp of salt also stirring. Putting chicken legs in skillet again.
-Bring chicken stock to a boil, cover, reduce heat to medium.Cook the chicken legs over low heat for 25-30 minutes, until the chicken is completely cooked through and the water drains out, until the chicken is cut in half.
-Place cooked chicken legs on a plate to keep warm.Reduce heat to medium-high and simmer mushroom sauce for 4 minutes, until reduced by about a third.
-Stir 1/2 cup heavy cream into the mushroom sauce and simmer for another 2 minutes over medium-low heat, stirring constantly and scraping from the bottom of the pan, until the sauce is thicker.
-Adding chicken legs back to skillet to heat them up.
-Enjoy !
