{"id":1383,"date":"2024-05-09T20:00:12","date_gmt":"2024-05-09T20:00:12","guid":{"rendered":"https:\/\/univerti.com\/?p=1383"},"modified":"2024-05-09T20:00:12","modified_gmt":"2024-05-09T20:00:12","slug":"baked-legs-with-cream-of-mushroom","status":"publish","type":"post","link":"https:\/\/recipesw.com\/index.php\/2024\/05\/09\/baked-legs-with-cream-of-mushroom\/","title":{"rendered":"BAKED LEGS WITH CREAM OF MUSHROOM"},"content":{"rendered":"\n<h3 class=\"wp-block-heading\">Ingredients<\/h3>\n\n\n\n<ul class=\"wp-block-list\">\n<li>1\/4 cup flour you can use gluten-free flour<\/li>\n\n\n\n<li>1\/2 teaspoon salt<\/li>\n\n\n\n<li>1\/4 teaspoon ground black pepper<\/li>\n\n\n\n<li>2 lb chicken legs about 3-4 large chicken legs<\/li>\n\n\n\n<li>2 tablespoons olive oil<\/li>\n\n\n\n<li>10 oz mushrooms each sliced in half<\/li>\n\n\n\n<li>3 garlic cloves minced<\/li>\n\n\n\n<li>1 tablespoon olive oil if needed1 cup chicken stock<\/li>\n\n\n\n<li>1\/4 teaspoon salt<\/li>\n\n\n\n<li>1\/2 cup heavy cream<\/li>\n<\/ul>\n\n\n\n<h3 class=\"wp-block-heading\">How To Make BAKED LEGS WITH CREAM OF MUSHROOM<\/h3>\n\n\n\n<p>In a small bowl, combine the flour, 1\/2 teaspoon salt, 1\/4 teaspoon ground black pepper.&nbsp; &nbsp;On a large plate, dredge chicken legs in this seasoned flour mixture<\/p>\n\n\n\n<p>Heat 2 tablespoons of olive oil in a large skillet on medium-high heat.<\/p>\n\n\n\n<p>Add chicken legs skin side down and brown for about 4 minutes until the skin turns a nice golden color.<\/p>\n\n\n\n<p>Flip chicken legs over to the other side and brown the other side for about 3 minutes.<\/p>\n\n\n\n<p>Remove browned chicken legs and set them aside. Also, remove those parts of olive oil that got too dark from browning the chicken with flour mixture.<\/p>\n\n\n\n<p>To the same, now empty skillet, add mushrooms (sliced in half) and minced garlic, add an extra tablespoon of olive oil (if needed) and saute them together on medium heat for 2 minutes.<\/p>\n\n\n\n<p>Add chicken stock to the skillet, scraping up the browned bits at the bottom of the pan.&nbsp; Add 1\/4 teaspoon of salt and stir.<\/p>\n\n\n\n<p>Place chicken legs back in the pan.<\/p>\n\n\n\n<p>Bring the chicken stock to boil, cover, and reduce heat to simmer on low-medium.<\/p>\n\n\n\n<p>Simmer chicken legs for 25-30 minutes, until the chicken is completely cooked through and the juices run clear when chicken is cut in the middle.<\/p>\n\n\n\n<p>Remove the cooked chicken legs to a plate and keep warm.<\/p>\n\n\n\n<p>Turn the heat under the skillet to medium-high, and simmer the mushroom sauce for about 4 minutes until it is reduced by about a third.<\/p>\n\n\n\n<p>Stir in the 1\/2 cup heavy cream into the mushroom sauce and simmer for another 2 minutes on low-medium heat, constantly stirring and scraping from the bottom of the skillet, until the sauce gets thicker.<\/p>\n\n\n\n<p>Add chicken legs back to the skillet to warm them up.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Ingredients How To Make BAKED LEGS WITH CREAM OF MUSHROOM In a small bowl, combine the flour, 1\/2 teaspoon salt, 1\/4 teaspoon ground black pepper.&nbsp; &nbsp;On a large plate, dredge chicken legs in this seasoned flour mixture Heat 2 tablespoons of olive oil in a large skillet on medium-high heat. Add chicken legs skin side &#8230; <a title=\"BAKED LEGS WITH CREAM OF MUSHROOM\" class=\"read-more\" href=\"https:\/\/recipesw.com\/index.php\/2024\/05\/09\/baked-legs-with-cream-of-mushroom\/\" aria-label=\"Read more about BAKED LEGS WITH CREAM OF MUSHROOM\">Read more<\/a><\/p>\n","protected":false},"author":2,"featured_media":1384,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[1],"tags":[],"class_list":["post-1383","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-recipes-2"],"_links":{"self":[{"href":"https:\/\/recipesw.com\/index.php\/wp-json\/wp\/v2\/posts\/1383","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/recipesw.com\/index.php\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/recipesw.com\/index.php\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/recipesw.com\/index.php\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/recipesw.com\/index.php\/wp-json\/wp\/v2\/comments?post=1383"}],"version-history":[{"count":0,"href":"https:\/\/recipesw.com\/index.php\/wp-json\/wp\/v2\/posts\/1383\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/recipesw.com\/index.php\/wp-json\/wp\/v2\/media\/1384"}],"wp:attachment":[{"href":"https:\/\/recipesw.com\/index.php\/wp-json\/wp\/v2\/media?parent=1383"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/recipesw.com\/index.php\/wp-json\/wp\/v2\/categories?post=1383"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/recipesw.com\/index.php\/wp-json\/wp\/v2\/tags?post=1383"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}