These legs baked with cream-of-mushroom sauce are a heartwarming dish that combines tender, flavorful chicken drumsticks with a rich, velvety mushroom cream sauce. Imagine succulent chicken drumsticks, perfectly seared to a golden brown, then slow-cooked until they are melt-in-your-mouth tender. The sauce, enriched with savory mushrooms and a touch of garlic, creates an irresistible blend of flavors that elevates this dish into a true comfort food favorite. Each bite offers a harmonious balance between the lightly seasoned, crispy exterior of the chicken and the smooth, creamy sauce that soaks into every crevice. Whether you’re serving this meal on a cozy family dinner or preparing it for a casual gathering, the aromas and flavors of this dish will captivate your senses and leave you longing for another bite.
The beauty of this recipe lies in its simplicity and depth of flavor. By dredging the chicken in a lightly seasoned flour mixture before searing, you lock in juices and create a delightful crust that pairs wonderfully with the savory sauce. As the mushrooms and garlic sauté to release their natural flavors, the subsequent deglazing of the pan with chicken stock captures every bit of caramelized goodness. A final simmer with heavy cream transforms the stock into a luscious sauce that clings to the chicken, creating a dish that is both elegant and hearty. This recipe is perfect for those who appreciate a classic, home-cooked meal with a gourmet twist—one that is rich in taste yet uncomplicated in preparation.
Why You’ll Love This Recipe:
• Flavorful and Tender: Chicken drumsticks seared to perfection and finished in a creamy, savory mushroom sauce.
• Comforting and Hearty: A satisfying dish that warms the soul and is perfect for family dinners or casual gatherings.
• Simple Techniques: Easy-to-follow steps that yield a gourmet result without complicated procedures.
• Versatile Pairings: Pairs wonderfully with mashed potatoes, rice, or a fresh green salad.
• Depth of Flavor: The deglazing process and simmered cream sauce ensure every bite is bursting with rich, well-developed flavors.
Ingredients
• 1/4 cup all-purpose flour (or gluten-free flour)
• 1/2 teaspoon salt (for seasoning flour)
• 1/4 teaspoon ground black pepper
• 2 pounds chicken drumsticks (approximately 6-8 pieces)
• 2 tablespoons olive oil (for searing chicken)
• 10 ounces mushrooms, halved
• 3 cloves garlic, minced
• 1 tablespoon olive oil (optional, for sautéing)
• 1 cup chicken stock
• 1/4 teaspoon salt (for seasoning sauce)
• 1/2 cup heavy cream
Instructions
1. Prepare the Chicken:
• Combine the flour, 1/2 teaspoon salt, and 1/4 teaspoon pepper in a shallow bowl.
• Pat the chicken drumsticks dry and dredge each piece in the flour mixture, shaking off any excess.
2. Sear the Drumsticks:
• In a skillet over medium heat, heat 2 tablespoons olive oil.
• Add the floured drumsticks and sear until golden on all sides, approximately 7 minutes total.
• Remove the drumsticks from the skillet and set aside.
3. Sauté the Mushrooms and Garlic:
• In the same skillet, add 1 tablespoon olive oil if needed.
• Add the halved mushrooms and cook for 3-4 minutes until they soften.
• Add the minced garlic and sauté for 1 minute until fragrant.
4. Deglaze and Create the Sauce:
• Pour in 1 cup chicken stock and scrape the bottom of the skillet to release any browned bits.
• Season with 1/4 teaspoon salt.
• Nestle the drumsticks back into the skillet, ensuring they are partially submerged in the liquid.
5. Simmer the Chicken:
• Bring the liquid to a boil, then reduce heat to medium-low.
• Cover and simmer for 25-30 minutes, or until the chicken is cooked through and juices run clear.
6. Reduce the Sauce:
• Remove the drumsticks and set aside.
• Increase the skillet heat to medium-high and let the sauce reduce by about a third, approximately 4 minutes.
7. Finish the Sauce:
• Stir in 1/2 cup heavy cream and simmer on medium-low for 2-3 minutes until the sauce thickens slightly.
8. Return and Serve:
• Return the drumsticks to the skillet, spooning the thickened sauce over them.
• Allow to heat for an additional 2 minutes to meld the flavors before serving hot with your favorite sides.
Tips
• Uniform Coating: Make sure to pat the chicken dry before dredging to help the flour stick and create a nice crust.
• Even Searing: Avoid overcrowding the skillet; sear the drumsticks in batches if necessary.
• Flavor Boost: For extra depth, you can add a splash of white wine when deglazing the pan.
• Sauce Consistency: Adjust the cream amount if you prefer a thicker or thinner sauce; simmer longer for a thicker consistency.
Storage Options
• Refrigeration:
• Allow any leftovers to cool completely, then store in an airtight container in the refrigerator for up to 3 days.
• Reheat gently in a skillet over low heat to preserve the sauce’s creaminess.
• Freezing:
• Although best enjoyed fresh, you can freeze the chicken (without the cream sauce) for up to 1 month.
• When reheating, add fresh cream and a splash of chicken stock to recreate the sauce consistency.
Enjoy your legs baked with cream-of-mushroom sauce as a hearty, comforting meal that combines succulent chicken with a luxuriously creamy sauce.
