Easy Baked Legs with Cream of Mushroom

How to Make Baked Legs with Cream of Mushroom:

1. Preheat the oven to 375°F.
2. In a shallow dish, mix together the flour, salt, and pepper. Coat the chicken legs in the flour mixture, shaking off any excess.
3. Heat the olive oil in a large skillet over medium-high heat. Brown the chicken legs on all sides until golden brown, about 5 minutes per side.
4. Remove the chicken legs from the skillet and set aside. Add the onion to the skillet and sauté until softened, about 5 minutes.
5. Add the sliced mushrooms and minced garlic to the skillet and sauté until the mushrooms are cooked and the garlic is fragrant, about 5 minutes.
6. Pour in the chicken stock and bring to a simmer. Add the chicken legs back to the skillet and spoon the mushroom sauce over them.
7. Transfer the skillet to the preheated oven and bake for 30 minutes.
8. Remove the skillet from the oven and pour the heavy cream over the chicken legs. Bake for another 10-15 minutes, until the sauce has thickened and the chicken is fully cooked.

Master this recipe like a Pro/Expert with these helpful Tips: 🎓💡

KM’Tips:

• To make sure the chicken legs cook evenly, use a meat thermometer to check that the internal temperature of the chicken has reached 165°F.
• If you want a thicker sauce, you can mix 1 tbsp of cornstarch with 2 tbsp of cold water and add it to the sauce before adding the heavy cream.

SUBSTITUTIONS AND VARIATIONS:

• You can use bone-in chicken thighs or chicken breasts instead of chicken legs.
• For a vegetarian option, you can substitute the chicken with tofu or chickpeas.
• To add some extra flavor, you can add herbs like thyme or rosemary to the mushroom sauce.

WANNA MAKE A HEALTHIER VERSION:

For those looking for a healthier twist, you can make a few adjustments to this recipe. Here are some suggestions:

For those looking for a healthier twist, you can make a few adjustments to this recipe. Here are some suggestions :

• To make this recipe healthier, you can use skinless chicken legs and substitute the heavy cream with Greek yogurt or coconut cream.
• Skinless Chicken Legs: Remove the skin from the chicken legs before dredging them in the seasoned flour mixture. This reduces the overall fat content of the dish.
• Light Cream Option: Instead of using heavy cream, you can opt for a lighter alternative such as low-fat or light cream. Alternatively, you can use Greek yogurt or unsweetened almond milk for a dairy-free option.
• Baking Method: Instead of pan-frying the chicken legs, you can bake them for a healthier cooking method. Preheat your oven to 375°F (190°C). Place the dredged chicken legs on a baking sheet lined with parchment paper and bake for approximately 35-40 minutes or until the chicken is cooked through.
• Whole Wheat Flour: Substitute the all-purpose flour with whole wheat flour or a gluten-free flour blend to increase the fiber content and make it suitable for those with gluten sensitivities.
• Reduced Sodium: If you’re watching your sodium intake, reduce the amount of added salt in the recipe or use a low-sodium chicken stock. You can also enhance the flavors with herbs, spices, and lemon juice instead.

Nutrition Information:

Serving size: 1 chicken leg with sauce

Calories: 464
Total Fat: 34g
Saturated Fat: 11g
Cholesterol: 170mg
Sodium: 538mg
Total Carbohydrates: 10g
Dietary Fiber: 1g
Sugar: 2g
Protein: 30g

There you have it! Indulge in the succulent and flavorful Baked Legs with Cream of Mushroom. It’s a dish that will tantalize your taste buds and leave you craving for more. Impress your family and friends with this easy-to-make yet sophisticated recipe. For more culinary inspiration, be sure to explore our other KMT Recipes. Get ready to savor the delightful combination of tender chicken legs and creamy mushroom sauce in every mouthwatering bite.

Categories : Dinner, Chicken, Main Dish, Baked, Skillet Meals

Are you curious about anything else❓🤔 Take a look at the most frequently questions Below we get about this recipe:

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FAQs:

Q: Can I use boneless chicken for this recipe?
A: Yes, boneless chicken can be used for this recipe, but the cooking time may be shorter.

Q: Is this recipe gluten-free?
A: This recipe can be made gluten-free by using gluten-free flour for the coating.

Q: Can I use bone-in chicken thighs instead of chicken legs?
A: Yes, bone-in chicken thighs can be used as a delicious alternative to chicken legs in this recipe.

Q: Can I substitute the heavy cream with a lighter alternative?
A: Yes, you can use half-and-half or milk instead of heavy cream for a lighter version of the dish. However, keep in mind that it may slightly alter the texture and richness of the sauce.

Q: What side dishes pair well with Baked Chicken Legs with Cream of Mushroom?
A: This dish pairs well with steamed vegetables, roasted potatoes, or a fresh salad for a complete and satisfying meal.

Q: Can I add additional herbs or spices to the mushroom sauce?
A: Absolutely! Feel free to experiment with herbs like thyme or rosemary, or spices like paprika or cayenne pepper to customize the flavors according to your taste preferences.

Q: Can I use a different type of mushroom in this recipe?
A: Yes, you can use different varieties of mushrooms, such as cremini, shiitake, or portobello, to add unique flavors and textures to the dish.

Q: Can I double the recipe to serve a larger crowd?
A: Absolutely! You can easily double or triple the recipe to accommodate a larger gathering. Just make sure to adjust the cooking time and pan size accordingly.

We hope you enjoyed making this Baked Chicekn Legs with Cream of Mushroom recipe as much as we did!