Einfache Hähnchenkeulen mit cremiger Pilzsoße

Zutaten

• 1/4 cup flour ((you can use gluten free flour))
• 1/2 teaspoon salt
• 1/4 teaspoon ground black pepper
• 2 lb chicken legs ((about 3-4 large chicken legs))
• 2 tablespoons olive oil
• 10 oz mushrooms ((each sliced in half))
• 3 garlic cloves (minced)
• 1 tablespoon olive oil ((if needed))
• 1 cup chicken stock
• 1/4 teaspoon salt
• 1/2 cup heavy cream

Zubereitung

1. 1

   In a small bowl, combine the flour, 1/2 teaspoon salt, 1/4 teaspoon ground black pepper. On a large plate, dredge chicken legs in this seasoned flour mixture.

2. 2

   Heat 2 tablespoons of 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 turn nice golden color. Flip chicken legs over to the other side and brown the other side for about 3 minutes. Remove browned chicken legs and set aside. Also remove those parts of olive oil that got too dark from browning the chicken with flour mixture.

3. 3

   To the same, now empty skillet, add mushrooms (sliced in half) and minced garlic, add extra tablespoon of olive oil (if needed) and saute them together on medium heat for 2 minutes.

4. 4

   Add chicken stock to the skillet, scraping up the browned bits at the bottom of the pan. Add 1/4 teaspoon of salt and stir.

5. 5

   Place chicken legs back in the pan.

6. 6

   Bring the chicken stock to boil, cover and reduce heat to simmer on low-medium. 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.

7. 7

   Remove the cooked chicken legs to a plate and keep warm.

8. 8

   Turn heat under skillet to medium-high, and simmer the mushroom sauce for about 4 minutes until it is reduced by about a third. 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.

9. 9

   Add chicken legs back to the skillet to warm them up. Serve