Description
Baked Chicken Legs in Creamy Mushroom Sauce
Ingredients
For the Chicken:
6 chicken drumsticks
2 tbsp olive oil
1 tsp garlic powder
1 tsp paprika
Salt and pepper, to taste
For the Creamy Mushroom Sauce:
2 tbsp butter
1 medium onion, diced
2 cloves garlic, minced
1 cup (240 ml) chicken broth
1 cup (240 ml) heavy cream
1/2 cup (120 ml) cream of mushroom soup (optional, for extra creaminess)
1/2 tsp dried thyme
1/2 tsp dried parsley
1 cup (150 g) sliced mushrooms
1 green bell pepper, chopped
1 tbsp cornstarch mixed with 2 tbsp water (optional, for thickening)
Instructions
Preheat and Prep:
Preheat your oven to 375°F (190°C).
Pat the chicken legs dry and season them with garlic powder, paprika, salt, and pepper.
Heat olive oil in a skillet over medium-high heat. Sear the chicken legs for 3-4 minutes on each side until golden. Remove and set aside.
Make the Sauce:
In the same skillet, melt butter over medium heat. Add onions and garlic, sauté until fragrant.
Stir in sliced mushrooms and cook for 3-4 minutes until tender.
Add chicken broth, heavy cream, cream of mushroom soup (if using), thyme, and parsley. Stir well to combine. Simmer for 5 minutes.
Add the green bell peppers and simmer for another 2 minutes.
Bake:
Pour the sauce into a baking dish and arrange the seared chicken legs on top.
Bake in the preheated oven for 30-35 minutes, or until the chicken is cooked through (internal temperature should reach 165°F/74°C).
Thicken (Optional):
If you prefer a thicker sauce, stir in the cornstarch mixture and bake for an additional 5 minutes.
Serve and Garnish:
Remove from oven and let rest for 5 minutes.
Garnish with fresh parsley and serve with rice, mashed potatoes, or crusty bread.
Prep Time: 15 minutes
Cook Time: 40 minutes
Servings: 4
#ComfortFood #CreamyChicken #MushroomLovers