A classic comfort dish, Chicken Drumsticks Baked in Creamy Mushroom Sauce combines the richness of mushrooms, the tenderness of chicken, and a luscious creamy sauce. This recipe holds a special place in many hearts, often reminding us of family gatherings filled with warmth and delectable aromas. Easy to prepare yet deeply satisfying, it’s perfect for a weekday dinner or special occasions.
Ingredients
For the Chicken:
1/4 cup all-purpose flour (gluten-free flour can be used)
1/2 teaspoon salt
1/4 teaspoon ground black pepper
2 pounds chicken drumsticks (approximately 6-8 pieces)
2 tablespoons olive oil
For the Mushroom Sauce:
10 ounces mushrooms, halved
3 cloves garlic, minced
1 tablespoon olive oil (optional)
1 cup chicken stock
1/4 teaspoon salt
1/2 cup heavy cream
Instructions
1. Prepare the Chicken
Season the Flour:
In a shallow bowl, combine 1/4 cup flour, 1/2 teaspoon salt, and 1/4 teaspoon ground black pepper. Mix well to ensure even seasoning.
Coat the Chicken:
Pat the chicken drumsticks dry with paper towels.
Dredge each drumstick in the seasoned flour, shaking off any excess. This will help achieve a golden-brown crust when searing.
Heat the Skillet:
In a large skillet, heat 2 tablespoons of olive oil over medium heat until shimmering.
Brown the Chicken:
Place the coated drumsticks in the skillet, skin side down.
Sear for about 4 minutes until the skin is golden brown and crispy.
Flip the drumsticks and cook for an additional 3 minutes.
Once browned, remove the drumsticks from the skillet and set aside on a plate.
Remove Excess Oil:
If the oil has darkened due to the flour, carefully discard it and wipe the skillet clean to prevent a burnt flavor in the sauce.
2. Prepare the Mushroom Sauce
Sauté the Mushrooms and Garlic:
In the same skillet, add 1 tablespoon of olive oil if needed.
Add the halved mushrooms and cook over medium heat until they begin to soften, about 3-4 minutes.
Add the minced garlic and sauté for an additional 1 minute until fragrant.
Deglaze the Skillet:
Pour in 1 cup of chicken stock, scraping the bottom of the skillet with a wooden spoon to release any browned bits. These add depth to the sauce.
Season with 1/4 teaspoon of salt.
Add the Chicken Back to the Skillet:
Return the browned drumsticks to the skillet, nestling them among the mushrooms.
Ensure the drumsticks are partially submerged in the liquid.
Simmer:
Bring the mixture to a boil, then reduce the heat to medium-low.
Cover the skillet and let it simmer for 25-30 minutes, or until the chicken is cooked through and juices run clear when pierced.
3. Finish the Sauce
Remove the Chicken and Reduce the Sauce:
Once cooked, transfer the drumsticks to a serving plate and keep warm.
Increase the skillet heat to medium-high and let the mushroom sauce reduce by about a third, approximately 4 minutes.
Add the Cream:
Lower the heat to medium-low.
Stir in 1/2 cup of heavy cream, stirring continuously to combine.
Let the sauce simmer for another 2-3 minutes until it thickens to your desired consistency.
Combine and Heat Through:
Return the drumsticks to the skillet, spooning the creamy mushroom sauce over them.
Heat for an additional 2 minutes to meld the flavors.
4. Serve
Plate and Enjoy:
Transfer the chicken drumsticks to serving plates.
Generously ladle the creamy mushroom sauce over the top.
Serve hot, paired with mashed potatoes, rice, or crusty bread to soak up the delicious sauce.
Variations and Substitutions
Gluten-Free Option:
Substitute all-purpose flour with a gluten-free flour blend for dredging the chicken.
Vegetable Additions:
Incorporate sautéed onions or bell peppers for added flavor and texture.
Herbs and Spices:
Enhance the dish with fresh thyme sprigs, rosemary, or your favorite herbs during the simmering process.
Dairy-Free Option:
Replace heavy cream with coconut cream or a dairy-free alternative to make the sauce dairy-free.
Conclusion
Chicken Drumsticks Baked in Creamy Mushroom Sauce is not just a flavorful dish but also a heartwarming experience, evoking nostalgia and comfort. The tender chicken paired with a rich, creamy mushroom sauce makes it a standout recipe that’s sure to impress. Its versatility allows for adaptations to suit various dietary preferences, making it perfect for any occasion. Gather your ingredients, follow these steps, and relish a homemade meal that’s bound to become a household favorite.
LEGS BAKED WITH CREAM-OF-MUSHROOM
Ingredients
- For the Chicken:
- 1/4 cup all-purpose flour gluten-free flour can be used
- 1/2 teaspoon salt
- 1/4 teaspoon ground black pepper
- 2 pounds chicken drumsticks approximately 6-8 pieces
- 2 tablespoons olive oil
- For the Mushroom Sauce:
- 10 ounces mushrooms halved
- 3 cloves garlic minced
- 1 tablespoon olive oil optional
- 1 cup chicken stock
- 1/4 teaspoon salt
- 1/2 cup heavy cream
Instructions
- Season the Flour: In a shallow bowl, combine 1/4 cup flour, 1/2 teaspoon salt, and 1/4 teaspoon black pepper.
- Coat the Chicken: Pat dry 2 pounds of chicken drumsticks and dredge them in the seasoned flour, shaking off excess.
- Heat the Skillet: Heat 2 tablespoons olive oil in a large skillet over medium heat.
- Brown the Chicken: Sear the drumsticks in the skillet for 4 minutes on the skin side and 3 minutes on the other side until golden brown. Set aside.
- Remove Excess Oil: If necessary, discard the darkened oil and wipe the skillet clean.
- Sauté Mushrooms and Garlic: In the same skillet, add 1 tablespoon olive oil (if needed), 10 oz halved mushrooms, and cook for 3-4 minutes. Add 3 minced garlic cloves and sauté for 1 minute.
- Deglaze the Skillet: Pour in 1 cup chicken stock, scraping up any browned bits from the bottom of the skillet. Season with 1/4 teaspoon salt.
- Add Chicken and Simmer: Return the drumsticks to the skillet, ensuring they’re partially submerged in the liquid. Bring to a boil, then reduce heat, cover, and simmer for 25-30 minutes until the chicken is cooked through.
- Remove Chicken and Reduce Sauce: Transfer the drumsticks to a serving plate. Increase heat to medium-high and reduce the mushroom sauce by about a third, approximately 4 minutes.
- Add Cream: Lower heat to medium-low, stir in 1/2 cup heavy cream, and let it simmer for 2-3 minutes until thickened.
- Combine and Heat Through: Return the drumsticks to the skillet, spoon the sauce over them, and heat for an additional 2 minutes.
- Serve: Transfer to plates, ladle the creamy mushroom sauce over the chicken, and serve hot.
