Emily Carter
Chicken legs can be cooked in a variety of ways and added to various dishes. One option is to make creamy baked chicken legs with a tomato sauce. This dish is keto-friendly and low-carb. Another option is to make chicken legs with a creamy mushroom sauce. This dish involves coating the chicken legs in a flour mixture, browning them in olive oil, and then adding mushrooms and garlic. Chicken legs can also be added to casseroles, pot pies, or enchiladas. Additionally, they can be used to make a quick and easy cheesy baked chicken dish with cream of chicken soup.
| Characteristics | Values |
|---|---|
| Recipe | Chicken legs with creamy mushroom sauce |
| Ingredients | Chicken legs, flour, salt, pepper, olive oil, mushrooms, garlic, chicken stock, heavy cream |
| Instructions | Coat chicken in flour, salt and pepper mixture; brown chicken legs in olive oil; add mushrooms and garlic to skillet; add chicken stock, salt and chicken legs; simmer for 25-30 minutes; add heavy cream to mushroom sauce; add chicken legs back to skillet |
| Variations | Use beef stock instead of chicken stock; add smoked paprika and herbs; leave cream and broth to simmer for 5-10 minutes before adding chicken; add broccoli, cauliflower, aubergine or courgette |
| Preparation time | 4 minutes to brown chicken legs |
| Cooking time | 25-30 minutes |
| Total time | 29-34 minutes |
| Yield | 3 chicken legs |
| Nutrition | 438kcal, 5g carbohydrates, 18g protein, 37g fat, 12g saturated fat, 140mg cholesterol, 183mg sodium, 350mg potassium, 1g sugar, 920IU vitamin A, 3.4mg vitamin C, 37mg calcium, 1.3mg iron |
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What You'll Learn
Chicken legs with creamy mushroom sauce
This recipe is perfect for a quick, delicious, and nice-looking weeknight dinner. It requires only a few simple ingredients and tastes really good. Here is how you can make chicken legs with creamy mushroom sauce.
Ingredients
- Chicken legs
- Regular white mushrooms
- Olive oil
- Flour
- Salt
- Pepper
- Chicken stock
- Heavy cream
Instructions
- Combine flour, salt, and pepper in a small bowl.
- Dredge the chicken legs in the seasoned flour mixture.
- Heat olive oil in a large skillet on medium-high heat.
- Add chicken legs skin side down and brown for about 4 minutes until the skin turns a nice golden color.
- Flip the chicken legs over to the other side and brown the other side for about 3 minutes.
- Remove the browned chicken legs and set them aside.
- Add mushrooms and garlic to the skillet and saute them together on medium heat for 2 minutes.
- Add chicken stock and bring the chicken legs back to the skillet.
- Cover and cook for 25-30 minutes until chicken legs are completely cooked through.
- Remove the chicken legs from the skillet.
- Add heavy cream to the skillet and simmer for 2 minutes on low-medium heat, constantly stirring until the sauce gets thicker.
- Add the chicken legs back to the skillet to warm them up.
- Serve and enjoy!
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Chicken legs with a creamy tomato sauce
This recipe is a delicious and comforting dish that is perfect for a winter family dinner. It is a great way to use up any leftover tomatoes and broccoli in your fridge. You can also add vegetables of your choice to this recipe.
Ingredients:
- Chicken legs
- Tomato sauce (homemade or store-bought)
- Cream cheese or Greek yogurt
- Garlic
- Basil
- Olive oil
- Salt
Method:
First, put some oil into a skillet and heat it up. Add minced garlic and infuse the oil with its flavor. You can also add other herbs and spices of your choice to the oil. Then, add the chicken legs to the skillet with a pinch of salt and cook over low heat for about 8 minutes, turning them from time to time to brown evenly.
Next, pour in the tomato sauce. You can make your own tomato sauce by mincing a garlic clove and dicing some tomatoes, and then heating them in olive oil. Add minced basil to the sauce and cook the chicken legs in the sauce over low heat for about 20 minutes, covered.
Finally, take the skillet off the heat and stir in the cream cheese or Greek yogurt. You can also add a bit of butter to make it extra creamy. Serve the chicken legs with the creamy tomato sauce over rice or quinoa. Enjoy!
Tips:
- You can adjust the amount of cream cheese or Greek yogurt to make the dish creamier or less creamy, according to your preference.
- You can fry the chicken legs at a high temperature to get a nice sear on them before adding the tomato sauce.
- This recipe is very versatile, and you can add or substitute ingredients as you like. For example, you can add vegetables such as broccoli, cauliflower, or spinach, or use different types of cheese.
- If you want to make it extra creamy, you can add a can of cream of chicken soup to the tomato sauce.
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Chicken legs with garlic butter sauce
Ingredients
- Chicken legs
- Butter
- Garlic
- Paprika
- Salt
- Pepper
- Parsley (optional)
- Lemon (optional)
Method
Preheat your oven to 425 F. Peel and slice 10 garlic cloves and mix with a stick of softened butter and season with paprika. Spread the mixture all over the chicken legs, rubbing it in and pushing some under the skin. Season the chicken legs with salt and pepper and place them on a baking sheet. Bake in the oven for 45 to 50 minutes, basting after 20 minutes, until the chicken reaches at least 165 F and the skin is golden.
If you want to add extra ingredients to your dish, you can add sliced green onions, or mushrooms, to the garlic butter sauce. You could also squeeze lemon over the chicken before serving.
Cream of Chicken
Cream of chicken is not a necessary ingredient in this recipe, but it can be added to this dish to make it extra creamy. To do this, fry off some garlic in butter in a separate pan, add chicken broth, heavy whipping cream, and Parmesan cheese. Stir to combine, then add the chicken legs and simmer until cooked through.
This recipe is a great, quick, and easy meal that can be served with a variety of sides, such as cauliflower rice, mashed potato, or pasta.
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Chicken legs with a cream of chicken soup
Chicken legs with cream of chicken soup is a versatile dish that can be adapted to your taste. The soup can be used as a base for a sauce or casserole, or as a topping for baked chicken. Here is a suggested recipe for chicken legs with cream of chicken soup:
Ingredients
- 4 chicken legs
- 1 can of cream of chicken soup
- 1/2 cup chicken broth
- 1 cup of mixed vegetables (e.g. broccoli, onion, garlic, carrots, celery, mushrooms)
- 1 cup of cheese (e.g. mozzarella, cheddar, parmesan)
- Seasonings of your choice (e.g. garlic salt, cayenne pepper, Italian seasoning)
Method
Preheat your oven to 350 degrees F (175 degrees C). Start by preparing your vegetables. Chop and sauté any desired vegetables in olive oil over medium-high heat until lightly browned. Transfer the vegetables to a 9x13-inch baking dish.
In a medium bowl, stir together the can of cream of chicken soup, chicken broth, and your chosen seasonings. Pour half of this soup mixture over the vegetables in the baking dish.
Place the chicken legs onto the bed of vegetables and sprinkle with your chosen cheese. Cover the chicken and vegetables with the remaining soup mixture.
Bake the dish, uncovered, in the preheated oven until the chicken is cooked through and the juices run clear, which should take around 45 minutes.
Variations and Tips:
- You can use skinless and boneless chicken thighs or breasts for quicker cooking times.
- For extra flavour, wrap each chicken leg in a slice of cheese before baking.
- If you prefer a thicker sauce, reduce the amount of milk or broth added to the cream of chicken soup.
- You can also make your own cream of chicken soup by using single cream and minced garlic cloves.
- This dish can be prepared in advance and reheated when ready to serve.
- Serve with rice, mashed potato, pasta, or a green salad.
Feel free to experiment with different vegetables, cheeses, and seasonings to create your own unique version of this comforting and versatile dish.
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Chicken legs with a cream sauce and vegetables
Ingredients
- Chicken legs
- Mushrooms
- Garlic
- Olive oil
- Flour
- Salt
- Pepper
- Chicken stock
- Heavy cream
- Vegetables of your choice (carrots, celery, zucchini, bell peppers, spinach, cherry tomatoes, broccoli, etc.)
- Rice, pasta, or mashed potatoes (optional, for serving)
Instructions
- Combine the flour, salt, and pepper in a small bowl.
- Dredge the chicken legs in the seasoned flour mixture.
- Heat olive oil in a large skillet over medium-high heat.
- Add the chicken legs, skin-side down, and brown for about 4 minutes until the skin turns a golden color.
- Flip the chicken legs and brown the other side for about 3 minutes.
- Remove the browned chicken legs from the skillet and set them aside.
- In the same skillet, add the mushrooms and garlic with an additional tablespoon of olive oil if needed. Sauté together on medium heat for 2 minutes.
- Add the chicken stock to the skillet and bring to a simmer.
- Return the chicken legs to the skillet, ensuring that the tops of the chicken legs remain out of the sauce so the skin stays crispy.
- Cover and cook for 25-30 minutes until the chicken legs are completely cooked through.
- Remove the chicken legs from the skillet and set aside.
- Add heavy cream to the skillet and stir to combine with the rest of the sauce.
- Simmer the sauce for about 5 minutes until it reduces and changes color.
- Taste the sauce and adjust seasoning with salt and pepper if needed.
- Add the chicken legs back to the skillet to warm them up.
- Serve the chicken legs with the creamy sauce and your choice of vegetables. Enjoy!
This recipe is versatile and can be adapted to your taste preferences. You can add more vegetables or choose to serve the chicken legs with rice, pasta, or mashed potatoes for a heartier meal.
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Frequently asked questions
Cream of chicken is a versatile ingredient that can be used in a variety of recipes, including chicken pot pie casserole, chicken tetrazzini, and enchiladas. It can also be used as a base for a creamy sauce to be served with chicken legs or other cuts of chicken.
When making chicken legs in a creamy sauce, it is important to add the cream at the end of the cooking process. First, coat the chicken legs in a flour mixture and brown them in a skillet. Remove the chicken legs from the skillet, add mushrooms and garlic, and cook until softened. Add chicken stock and return the chicken legs to the skillet. Simmer until the chicken is cooked through. Remove the chicken legs and simmer the sauce until reduced by a third. Stir in the cream and simmer for another 2 minutes. Finally, add the chicken legs back to the skillet to warm them up before serving.
Yes, creamy chicken legs can be made in advance and reheated when ready to serve. It is recommended to prepare the dish up to the point of adding the cream, and then store it in the refrigerator until ready to serve. The cream can be added and the dish finished just before serving.
