BAKED LEGS WITH CREAM OF MUSHROOM

BAKED LEGS WITH CREAM OF MUSHROOM

Ingredients

1/4 container flour you’ll utilize gluten-free flour

1/2 teaspoon salt

1/4 teaspoon ground dark pepper

2 lb chicken legs almost 3-4 huge chicken legs

2 tablespoons olive oil

10 oz mushrooms each cut in half

3 garlic cloves minced

1 tablespoon olive oil on the off chance that needed1 glass chicken stock

1/4 teaspoon salt

1/2 container overwhelming cream

How To Create Prepared LEGS WITH CREAM OF MUSHROOM

In a little bowl, combine the flour, 1/2 teaspoon salt, 1/4 teaspoon ground dark pepper. On a expansive plate, dig chicken legs in this prepared flour mixture

Heat 2 tablespoons of olive oil in a huge skillet on medium-high heat.

Add chicken legs skin side down and brown for almost 4 minutes until the skin turns a decent brilliant color.

Flip chicken legs over to the other side and brown the other side for almost 3 minutes.

Remove browned chicken legs and set them aside.Too, expel those parts of olive oil that got as well dim from browning the chicken with flour mixture.

To the same, presently purge skillet, include mushrooms (cut in half) and minced garlic, include an additional tablespoon of olive oil (in case required) and saute them together on medium warm

for 2 minutes.

Add chicken stock to the skillet, scratching up the browned bits at the foot of the container. Include 1/4 teaspoon of salt and stir.

Place chicken legs back within the skillet.

Bring the chicken stock to bubble, cover, and diminish warm to stew on low-medium.

Simmer chicken legs for 25-30 minutes, until the chicken is totally cooked through and the juices run clear when chicken is cut within the middle.

Remove the cooked chicken legs to a plate and keep warm.

Turn the warm beneath the skillet to medium-high, and stew the mushroom sauce for almost 4 minutes until it is decreased by about a third.

Stir within the 1/2 container overwhelming cream into the mushroom sauce and stew for another 2 minutes on low-medium warm, always mixing and scratching from the foot of the skillet, until the sauce gets thicker.

Add chicken legs back to the skillet to warm them up.

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