Light Chicken Thighs with Creamy Mushroom Sauce A delicious and easy recipe using just a few simple ingredients. Perfect dinner all week long!The sauce I made for the chicken legs is so easy to make that it’s so delicious that it’s hard to get rid of it.I cook the sauce by boiling everything in a pan – mushrooms, garlic, chicken thighs, chicken broth, and add heavy cream at the end. And of course, don’t forget to add the right amount of salt and pepper.
° 1/4 c flour you can utilize gluten-free flour
° 1/2 tsp salt
° 1/4 tsp ground pepper black
° 2 pounds chicken legs about 3-4 large chicken legs
° 2 tablespoons olive oil
° 10 ounces mushrooms, cut in half
° 3 garlic cloves, minced
° 1 tablespoon olive oil if needed 1 cup chicken broth
° 1/4 teaspoon salt
° 1/2 cup heavy cream
In a small bowl, mix the flour, ½ teaspoon salt, and ¼ teaspoon ground black pepper. In a large plate, coat the chicken legs in the seasoned flour mixture
Heat 2 tsp of oil olive in large skillet on medium-high heat.
Leave the skin down and lightly brown for about 4 minutes, until the skin is golden brown.Turn the chicken legs over and fry the other side for 3 minutes.
Removing roasted chicken legs & set apart.Also remove the olive oil that has become too dark when the chicken is toasted in the flour mixture.
Meanwhile, I now empty the pan, add the mushrooms (cut in half) and minced garlic, add an additional tablespoon of olive oil (if needed) and sauté together over medium heat for 2 minutes.
Place chicken stock in a saucepan and scrape off any brown spots on the bottom of the pan. Adding 1/4 tsp of salt also stirring.
Putting chicken legs in skillet again.Bring chicken stock to a boil, cover, reduce heat to medium.Cook the chicken legs over low heat for 25-30 minutes, until the chicken is completely cooked through and the water drains out, until the chicken is cut in half.
Place cooked chicken legs on a plate to keep warm.Reduce heat to medium-high and simmer mushroom sauce for 4 minutes, until reduced by about a third.
Stir 1/2 cup heavy cream into the mushroom sauce and simmer for another 2 minutes over medium-low heat, stirring constantly and scraping from the bottom of the pan, until the sauce is thicker.
Adding chicken legs back to skillet to heat them up.