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LEGS BAKED WITH CREAM-OF-MUSHROOM

Chicken Drumsticks Baked in Creamy Mushroom Sauce is a comforting, hearty dish combining tender chicken with a rich mushroom sauce. Easy to prepare, it's perfect for both weeknight dinners and special occasions, offering a taste of home with every bite.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Course Main Course
Cuisine American
Servings 4
Calories 450 kcal

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.

Notes

For gluten-free or dairy-free options, substitute flour and cream accordingly. Enhance flavors with additional vegetables or herbs. Serve with mashed potatoes, rice, or crusty bread to soak up the sauce.
Keyword LEGS BAKED WITH CREAM-OF-MUSHROOM