CREAM OF MUSHROOM
Ingredients:
Derictions:
heated legs with cream of mushrooms
In a little bowl, blend the flour, ½ teaspoon salt, and ¼ teaspoon ground dark pepper. In a huge plate, coat the chicken legs in the carefully prepared flour mixtureHeat 2 tsp of oil olive in enormous skillet on medium-high heat.Leave the skin down and delicately brown for around 4 minutes, until the skin is brilliant brown.Turn the chicken legs over and sear the opposite side for 3 minutes.Removing cooked chicken legs and set apart.Also eliminate the olive oil that has become too dull when the chicken is toasted in the flour mixture.Meanwhile, I presently void the container, add the mushrooms (cut down the middle) and minced garlic, add an extra tablespoon of olive oil (if necessary) and sauté together over medium hotness for 2 minutes.
Place chicken stock in a pan and scratch off any earthy colored spots on the lower part of the skillet. Adding 1/4 tsp of salt likewise mixing .Putting chicken legs in skillet again.Bring chicken stock to a bubble, cover, lessen hotness to medium.Cook the chicken legs over low hotness for 25-30 minutes, until the chicken is totally cooked through and the water channels out, until the chicken is cut in half.Place cooked chicken legs on a plate to keep warm.Reduce hotness to medium-high and stew mushroom sauce for 4 minutes, until decreased by about a third.Stir 1/2 cup weighty cream into the mushroom sauce and stew for an additional 2 minutes over medium-low hotness, blending continually and scratching from the lower part of the dish, until the sauce is thicker.
Adding chicken legs back to skillet to warm them up.
Enjoy!
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