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.

* ingredients :

° 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

* How to make baked legs with cream of mushrooms

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.

Click on the Next Page Arrow Button to continue reading and don’t forget to SHARE with your Facebook friends