Creamy Baked Chicken Legs with Mushroom Sauce
Indulge in a comforting and delicious meal with our Creamy Baked Chicken Legs with Mushroom Sauce recipe. This dish combines succulent chicken legs, a velvety cream of mushroom sauce, and a medley of herbs and spices. Whether you’re looking for a family-friendly dinner or an impressive meal to share with guests, this recipe will leave everyone asking for seconds. Let’s dive into the steps and create a flavorful masterpiece.
Ingredients:
For the Chicken Legs:
- 8 chicken drumsticks or chicken leg quarters
- 2 tablespoons olive oil
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- Salt and black pepper to taste
For the Cream of Mushroom Sauce:
- 2 tablespoons unsalted butter
- 1 small onion, finely chopped
- 8 ounces mushrooms, sliced (any variety you prefer)
- 2 cloves garlic, minced
- 2 tablespoons all-purpose flour
- 1 cup chicken broth
- 1 cup heavy cream
- 1 teaspoon dried thyme
- Salt and black pepper to taste
- Fresh parsley, chopped, for garnish (optional)
Instructions:
Prepare the Chicken Legs:
- Preheat your oven to 375°F (190°C). Grease a baking dish large enough to accommodate the chicken legs.
- In a small bowl, combine the garlic powder, paprika, salt, and black pepper.
- Pat the chicken legs dry with paper towels, then rub them all over with the olive oil.
- Sprinkle the spice mixture evenly over the chicken legs, making sure to coat them well.
- Arrange the seasoned chicken legs in the prepared baking dish.
Bake the Chicken Legs: 6. Bake the chicken legs in the preheated oven for approximately 35-40 minutes, or until they are cooked through and the skin is crispy and golden brown.
Prepare the Cream of Mushroom Sauce: 7. While the chicken is baking, let’s prepare the mushroom sauce. In a large skillet over medium heat, melt the butter.
- Add the finely chopped onion and sauté until it becomes translucent, about 2-3 minutes.
- Stir in the sliced mushrooms and minced garlic. Cook for another 5-7 minutes, or until the mushrooms are tender and browned.
- Sprinkle the flour over the mushroom mixture and stir well to combine. Cook for an additional 2 minutes to remove the raw taste of the flour.
- Gradually pour in the chicken broth while continuously stirring, ensuring there are no lumps.
- Pour in the heavy cream and add the dried thyme, salt, and black pepper. Continue to stir as the sauce thickens. Simmer for about 5-7 minutes, or until the sauce has reached your desired consistency.
Serve and Enjoy: 13. Once the chicken legs are done baking, remove them from the oven and let them rest for a few minutes.
- Serve the creamy mushroom sauce over the baked chicken legs, garnishing with chopped fresh parsley if desired.
Cook’s Notes:
- Feel free to use your favorite variety of mushrooms for the sauce, such as white button mushrooms, cremini, or shiitake.
- For a lighter version, you can substitute half-and-half or whole milk for the heavy cream in the mushroom sauce.
- This dish pairs wonderfully with a side of mashed potatoes, rice, or steamed vegetables.
Creamy Baked Chicken Legs with Mushroom Sauce is a comforting and flavorful dish that’s perfect for a family dinner or an elegant dinner party. With its juicy chicken legs and velvety mushroom sauce, it’s a combination that’s sure to please everyone at the table. Whether you’re enjoying it on a cozy evening or for a special occasion, this recipe brings together the warmth and richness of a homemade meal. Dive in and savor each delicious bite!
