Baked Chicken Legs with Cream of Mushroom Sauce

Instructions

Step 1: Combine Seasonings

In a small bowl, mix the flour, 1/2 teaspoon salt, and ground black pepper.

Step 2: Dredge Chicken Legs

Coat the chicken legs in the seasoned flour mixture until evenly covered.

Step 3: Brown Chicken Legs

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

Brown the chicken legs on both sides until golden in color.

Set aside on a plate.

Step 4: Saute Mushrooms and Garlic

In the same skillet, add the sliced mushrooms and minced garlic.

Saute until tender and fragrant.

Step 5: Prepare Mushroom Sauce

Pour chicken stock into the skillet, scraping up any browned bits from the bottom.

Season with the remaining 1/4 teaspoon salt.

Return the browned chicken legs to the skillet.

Step 6: Simmer

Bring the mixture to a boil.

Reduce heat and simmer for 25–30 minutes, or until the chicken is fully cooked through.

Step 7: Thicken Sauce

Increase the heat to medium-high and simmer until the sauce reduces by about one-third.

Stir in the heavy cream and continue simmering until the sauce thickens to your liking.

Step 8: Serve

Return the chicken legs to the skillet to warm them up before serving.

Garnish with fresh herbs if desired.

Tips for Success

Use bone-in, skin-on chicken legs for extra flavor.

For an even richer taste, substitute part of the chicken stock with dry white wine.

Serve with mashed potatoes, rice, or crusty bread to soak up the creamy sauce.

Final Thoughts

Baked chicken legs with cream of mushroom sauce is a simple yet elegant dish that combines classic comfort with gourmet flair. Whether you’re preparing a weeknight family dinner or a meal for guests, this recipe delivers every time.

Enjoy!

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