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Baked chicken legs with mushrooms in the oven. Chicken legs with mushrooms in a creamy sauce

Baked chicken legs with mushrooms in the oven. Chicken legs with mushrooms in a creamy sauce

Chicken meat is very versatile, it can be cooked in hundreds of ways and everyone will be different. This is something I really like about chicken, and also because it allows me to experiment a little with flavors. This recipe is one way to cook chicken legs, we will be making chicken legs with mushrooms in a creamy sauce. The dish boasts an original taste and breathtaking aroma. When you are very hungry, it is better not to start cooking, you can go crazy from the smell and appetizing appearance of the dish. Chicken legs with mushrooms in a creamy sauce are great for a lunch or dinner party when it is important to serve your dear guests something special.

Ingredients

chicken drumsticks 7 pcs.
Champignon mushrooms 250 g
chicken bouillon 250 ml
dry white wine 100 ml
cream 20% 100 ml
curry 1/3 teaspoon
garlic 5-7 cloves
thyme 10 g
butter 20-25 g
vegetable oil for roasting
salt taste
black pepper taste

According to this recipe, you can cook not only chicken drumsticks, but also other parts of the chicken: breasts, thighs, wings.

Chicken broth can be replaced with water. The taste of the sauce will weaken a little, but still better than nothing. The broth is not always available in the refrigerator.

Thyme can be used dry, then we need about 1/2 teaspoon.

The form in which the dish is prepared has a size of 20x20 cm. 7-8 chicken legs are just placed in this one.

Cooking

We prepare all the necessary ingredients. Wash the chicken thighs well and dry them with paper towels, so the crust will be tastier.

Separate the thyme leaves from the stems. To do this, we squeeze the branch from above with two fingers and draw two fingers of the other hand along the branch from the top to the base (“against the wool”), all the leaves should separate from the stem. We do not need the stems themselves.

We heat the pan, melt the vegetable and butter and fry the chicken drumsticks on a medium power plate until a golden crust appears. Put the legs on a plate. The chicken is about a third done at this point.

We cut the mushrooms into large plates and put them in the same pan. There is no need to add oil, it is already there after the legs. Add thyme and 2 garlic cloves cut in half to the mushrooms. Thyme usually releases its flavor during long cooking, so it is best to add it in the very first place.

Fry on medium power until the liquid that the mushrooms release is completely evaporated. I like mushrooms that are a little more toasty, so I keep it on fire for another minute, constantly stirring. Add wine and let it evaporate a little. Already at this point there is very little alcohol left, and with further preparation it will completely leave the dish.

Pour the broth (or water), cream into the pan, add the curry, as well as salt and ground black pepper to taste. If desired, you can add mustard and a pinch of rosemary. We mix. Keep on medium heat for another 2-3 minutes. We take it off the stove.

We spread the chicken legs in the form, a little salt and pepper.

Pour the sauce and mushrooms to the legs, which we try to distribute evenly in the form between the legs, that is, the leg should not be covered with anything from above, otherwise the chicken will not bake so well. If you are not sure that you can handle it, then we act differently: first pour the sauce and mushrooms into the mold, and then lay the legs on top. Add 3-5 garlic cloves cut in half to the sauce. If there is not enough liquid in the form, then you can add a little water. We put in an oven preheated to 200 ° C and bake for 30 minutes.

Ready! You can call the guests who crowded in the hallway to dine, but most likely you won’t have to do this. They themselves will come to the aroma, which will be such that it is difficult to resist not going into the kitchen to inquire with the hostess what dish she will surprise with this time. Cooking according to this recipe, chicken drumsticks are obtained with a beautiful crust on the outside and juicy and fragrant meat inside. Enjoy your meal!

Chicken legs are a fairly common meat product. More interesting and worthy holiday table this dish will make mustard cream sauce.

Cooking chicken legs in an unusual way is not such a difficult task if you have this recipe on hand. Once I used it, it became one of my favorites! Firstly, it is very tasty, and secondly, everything is extremely easy to prepare. However, not everyone will agree that the recipe is special - someone has mastered delicious ways of roasting legs with mouth-watering sauces for a long time. But perhaps there is no such recipe in their collection yet.

For this dish, it is not necessary to take the drumsticks. Other parts of the chicken carcass are quite suitable: thighs, wings and breast fillets. Or you can even take the whole chicken and, dividing it into 8-10 parts, send it to bake in the oven.

This recipe recommends using fresh champignons: they are more fragrant than frozen ones. In addition to thyme, other aromatic herbs and spices will be good - for example, rosemary, as well as a full mix of Provence or French herbs.

Chicken meat prepared in this way will be an ideal main course not only for everyday, but also for a festive table. Guests will be satisfied - checked more than once! As a side dish, mashed potatoes or boiled rice. Or you can do without a “third-party” side dish if you add more mushrooms to the meat.

Roasting time: 20-25 minutes \ 4 legs

Recipe Ingredients

chicken drumsticks 4 pcs.
mushrooms 100 g
garlic 2-3 cloves
cream 150 ml
chicken stock 200 ml
mustard 1 tbsp. the spoon
butter 2 tbsp. spoons
olive oil 2 tbsp. spoons
salt, pepper, thyme

How to cook chicken legs with mushrooms in the oven

Wash chicken thighs, pat dry with paper towels. Heat the butter in a frying pan, add olive oil to it. Fry chicken thighs in hot oil on both sides until golden brown. Remove meat from skillet and set aside.

Fry them in the same pan where the drumsticks were. Add chopped garlic cloves to the mushrooms. Fry everything for a short time, constantly stirring.

Add mustard, chicken broth and cream to mushrooms. Salt, pepper, add a few sprigs of thyme. Bring the sauce to a boil, lower the heat and let the moisture evaporate a little. It will take approximately 3-5 minutes. Once the sauce starts to thicken, remove it from the heat.

Pour the finished sauce into a heat-resistant form or baking sheet.

We spread the fried chicken drumsticks in a mustard-creamy sauce and put in the oven for 20-25 minutes at a temperature of 180 C.

The readiness of the meat is very simple to check: just pierce it deeply with a knife or fork. If you see that the juice is clear, the dish is ready.

Step-by-step recipes for juicy chicken drumsticks with mushrooms - classic, quick in a creamy cream sauce and with spices

2018-06-19 Liana Raymanova

Grade
prescription

3968

Time
(min)

servings
(people)

In 100 grams ready meal

12 gr.

14 gr.

carbohydrates

1 gr.

181 kcal.

Option 1. Classic recipe for chicken drumsticks with mushrooms

Lovers of tasty and juicy chicken will certainly like chicken drumsticks with mushrooms. This dish is very tasty, fragrant, which can be prepared on a weekday for lunch or dinner, and on a festive table. Its classic recipe is simple, the dish consists exclusively of affordable products that blend perfectly with each other. Chicken drumsticks are baked with fresh champignons in the oven under foil, which makes them incredibly juicy, soft and tender.

Ingredients:

7 medium fresh champignons;
240 g mayonnaise;
10 chicken drumsticks;
6 garlic cloves;
35 g ground paprika;
15 g of salt;
black pepper - 20 g;
seasoning for chicken - 40 g;
refined oil - 35 ml.

Step by step recipe

Chicken legs are thoroughly washed, kept on a paper towel for 15 minutes to remove excess moisture.

Mayonnaise is combined in a cup with all the seasonings, salt, pepper, mixed until smooth, rub all the shins with it.

Set aside the drumsticks in a cup for half an hour to soak.

Peeled and washed champignons are cut into small pieces, placed in a baking dish, previously lubricated with vegetable oil.

Place chopped garlic over the mushrooms.

Soaked drumsticks are placed on mushrooms, covered with foil and sent to the oven for 25 minutes at a temperature of 220 degrees.

Adjust the temperature in the oven to 200 degrees, remove the foil and bake a little more.

The drumsticks are laid out on plates along with mushrooms, boiled pasta, rice or mashed potatoes are placed nearby.

If the drumsticks are frozen before rubbing them with a mixture of mayonnaise and seasonings, be sure to defrost well, then wash and dry.

Option 2. A quick recipe for chicken drumsticks with mushrooms

The following recipe does not require pre-marinating the drumsticks in the seasoning mixture, which greatly reduces the overall cooking time. The legs just need to be thawed, dried and then steamed in a regular frying pan with mushrooms, onions and sour cream, which will give the meat a delicate milky taste.

Ingredients:

8 chicken drumsticks;
7 medium champignons;
2 onions;
240 g sour cream 6 percent fat;
200 ml of water;
black pepper, salt - 30 g;
50 g butter.

How to quickly cook chicken drumsticks with mushrooms

The peeled onions are cut into thin strips.

Mushrooms cleaned from dirt are washed, kept on a clean cloth to absorb excess moisture. Shredded with a cube.

Fry the mushrooms in a frying pan in butter for 8 minutes, stirring constantly.

Add onions to the mushrooms, add a little salt, fry for another 6 minutes.

The drumsticks are placed in a frying pan, having previously thawed and dried, pour in about 200 ml of water, sprinkle with salt, pepper, simmer for about half an hour.

Sour cream is added to the shins and, having slightly mixed, simmer for the same time.

Serving, pour over the sauce in which they languished, sprinkle with chopped dill.

If desired, before stewing, you can fry the drumsticks until golden brown in a separate pan in heated vegetable oil.

Option 3. Stuffed chicken drumsticks with mushrooms

In the following recipe, chicken drumsticks are stuffed with a mixture of fresh champignons, chicken fillet and cheese. In finished form, it looks very beautiful, interesting and appetizing. The highlight of this dish is that all the stuffing is placed in the skin, which is held on the bone, which is very convenient and beautiful when served.

Ingredients:

12 chicken drumsticks;
6 champignons;
Russian cheese - 170 g;
salt, black pepper - 50 g each;
2 bulbs.

Step by step recipe

Chicken drumsticks are well thawed, washed, dried a little on napkins.

Gently remove the skin with a sharp knife, leaving it on the bones.

Cut off the entire fillet from the bone, put it in a cup.

The chicken fillet is ground in a meat grinder, cheese, chopped on a grater with small holes, mushrooms, previously freed from contamination, washed and diced, are added to it, the mass is salted, peppered, everything is well stirred.

The onions are peeled, chopped with crumbs and poured into the meat mixture, stirred again.

Gently lift the skin on the bone and fill it with the prepared stuffing, forming, as it were, a chicken leg.

The formed stuffed drumsticks are laid out in a deep sheet, greased with oil, sent to a hot oven for half an hour at a low temperature.

Spread 2 drumsticks on flat plates, laying slices of any fresh vegetables and sprigs of greens around them.

If desired, you can cut the stuffed drumsticks into small pieces before serving.

Option 4. Chicken drumsticks with mushrooms in a creamy cream sauce

And according to this recipe, chicken drumsticks with mushrooms are doubly tastier: amazingly tender meat and sauce, fragrant mushrooms. The dry white wine that is part of the cream sauce perfectly sets off the tastes of all the ingredients.

Ingredients:

10 drumsticks;
champignons - 4 pcs.;
any meat broth - 260 ml;
230 ml of dry white wine;
245 g of non-fat cream;
3 onions;
6 garlic cloves;
flour - 30 g;
mustard - 60 g;
75 g butter;
black pepper, salt - 55 g each;
75 ml refined oil.

How to cook

After peeling and chopping the onions, put them in a frying pan with oil and fry until lightly browned.

Pour finely chopped, peeled garlic, fry for another 1.5 minutes, stirring regularly.

Washed and dried drumsticks are fried in another pan with oil on one side and the other until crispy.

After shifting the drumsticks to the onion and garlic, sprinkle with salt, pepper and fry a little more, occasionally turning the drumsticks.

Spread the processed and sliced \u200b\u200bmushrooms into the pan, sprinkle with salt and pepper again, fry for 8 minutes.

When the mushrooms secrete juice, and it evaporates a little, pour in the wine, slightly mixing, simmer on a large flame of fire until the alcohol has completely evaporated.

In a clean, dry frying pan, fry the flour until light yellow.

Put butter in the flour and, quickly mixing until smooth, warm up for a couple of minutes.

Dilute the flour with broth, stir well, wait until it boils, add mustard and boil again.

After the second time of boiling, cream is introduced. Warming up a little more, pour in the cream sauce to the chicken drumsticks, switch to the quietest flame of the fire and simmer for 12 minutes.

Served with boiled rice or buckwheat, poured with cream sauce.

Instead of champignons, you can add forest mushrooms, only boil them in advance in slightly salty water.

Option 5. Chicken drumstick with mushrooms and spices

According to this option, chicken drumsticks with mushrooms are prepared almost similarly to the previous one, only here a creamy mustard sauce is first prepared, to which fried champignons, drumsticks and various spices are added. So the dish comes out even more fragrant and brighter.

Ingredients:

6 chicken drumsticks;
8 fresh champignons;
110 g of any sour cream;
55 g mustard;
dry white wine - 120 ml;
7 cloves of garlic;
30 g of salt;
20 g of ground thyme, coriander, basil, rosemary;
half a teaspoon of black pepper;
7 sprigs of dill;
85 ml refined oil.

Step by step recipe

Prepared drumsticks are fried in a hot frying pan with oil over a high flame of fire for 1.5 minutes on all sides.

Processed mushrooms are chopped into a small square.

In the pan where the drumsticks were fried, fry the garlic cloves chopped in the garlic cloves over low heat for about half a minute.

Mushrooms are introduced, adjusting the strong flame of the fire, fry for 7 minutes, stirring regularly.

Pour wine into the mushrooms and garlic, add sour cream, mustard, stir thoroughly, fry for 2 minutes, but with a slow fire.

Pour all the spices, add salt, pepper, heat with frequent stirring until thickened.

The finished sauce is poured into a baking dish, the drumsticks are placed on it and baked in the oven for half an hour.

Spread the drumsticks on plates with mashed potatoes, pour over with sour cream-mustard sauce with mushrooms, decorate with greens if desired.

If there are no spices indicated in the recipe, you can replace them with Provence herbs or just dried dill.

Oven-baked drumsticks in mayonnaise are an easy-to-prepare, but certainly delicious dinner option. This recipe will help out when you have neither the strength nor the time to cook, and you need to feed your family tasty and satisfying.

Chicken meat, marinated and baked in mayonnaise sauce, always turns out incomparably tender and juicy. In this recipe, together with chicken legs, we marinate and bake fresh champignons, so the dish will get new flavors.

To cook chicken legs with mushrooms in the oven you will need:

chicken drumsticks - 6-8 pcs.
champignon mushrooms (small) - 350-400 g
mayonnaise - 200 g
mustard - 30 g
garlic - 2-4 cloves
pepper, herbs, salt - to taste

Chicken legs with mushrooms in the oven - recipe with photo:

In a small bowl, mix spicy herbs, crushed garlic and mustard with mayonnaise. Stir and set the mayonnaise-mustard sauce aside.

We wash well, dry and put the chicken drumsticks in a deep cup. Sprinkle the prepared legs with salt and a mixture of peppers, mix and let stand a little.

Then put the washed and dried mushrooms in a cup with legs. Mushrooms are best used small and baked whole. But if the mushrooms are large, then you can cut in half. Pour the shins with champignons with mayonnaise filling and mix well so that the sauce disperses throughout the volume. We stir the cup for half an hour in the refrigerator. If there is no time at all, then after mixing, immediately proceed to baking in the oven.

We take a suitable heat-resistant form and transfer chicken legs with champignons into it. We distribute all the remains of mayonnaise-mustard sauce on top.

Having sent the filled form to a heated oven, bake chicken drumsticks with mushrooms in the oven at 180 degrees for about 60-90 minutes. We take out the form from the oven when the legs with champignons become appetizingly ruddy, as in the photo.

A great addition to this dish would be a light vegetable salad. If you need a more satisfying option, then any potato side dish is perfect. Chicken legs baked with mushrooms are ready!

In this recipe, it is recommended to use fresh champignons: they are more fragrant than frozen ones. In addition to thyme, other aromatic herbs and spices will be good - for example, rosemary, as well as a full mix of Provence or French herbs.

Chicken meat prepared in this way will be an ideal main course not only for everyday, but also for a festive table. Guests will be satisfied - checked more than once! As a side dish, mashed potatoes or boiled rice are suitable. Or you can do without a “third-party” side dish if you add more mushrooms to the meat.

Roasting time: 20-25 minutes \ 4 legs

Ingredients

chicken drumsticks 4 pcs.
mushrooms 100 g
garlic 2-3 cloves
cream 150 ml
chicken stock 200 ml
mustard 1 tbsp. the spoon
butter 2 tbsp. spoons
olive oil 2 tbsp. spoons
salt, pepper, thyme