When it comes to delicious dishes, there is one that I could make time and again and not get any complaints. It is the Chicken legs with Cream of Mushroom Sauce. The chicken is super moist and tender, almost melts in your mouth. The sliced mushrooms have a creamy sort of texture with a lite snap to them. This dish is made with just a few ingredients and is perfect for those times when the day is short and the tasks are long.
Ingredients
For the Chicken:
1 ½poundboneless and skinless chicken thighs, Around 6-8 fillets
1teaspoononion powder
1teaspoongarlic powder
½teaspoondried thyme
½teaspoonrosemary, either fresh sprigs or dried, I always prefer fresh sprigs
½teaspoonsalt
¼teaspoonfreshly ground black pepper
2tablespoonsolive oil
For the Sauce:
1tablespoonbutter
8punches sliced brown mushrooms
4clovesof garlic, Or use 1 tablespoon minced garlic
1tablespoonfreshly chopped parsley
½-1teaspoondried thyme, adjust to your taste
½-1teaspoonrosemary, adjust to your taste
1 ½cupsHeavy cream Or thickened cream evaporated milk or half n half , ( I recommend sticking with Heavy Whipping cream as it gives the dish more of a glaze or gravy)
½cupfresh shredded Parmesan cheese
Instructions
Pat your chicken thighs with a paper towel to remove any moisture and trim off excess fat
Combine your onion powder, garlic powder, thyme, rosemary, salt, and ground black pepper.
Coat the chicken thighs evenly with the combined seasoning
Heat up 1 tablespoon of oil in a large cast-iron skillet or dutch oven over medium-high heat
Sear chicken thighs on each side until browned and no longer pink in the center. Do this in batches, do not overcrowd the pan. Cook about 8 minutes on each side depending on the thickness
Add more oil for the remaining chicken if need be, Transfer to a plate and set aside (keep warm)
In the same pan or skillet, melt the butter and add the mushrooms. Season with salt and pepper and cook for about 3 minutes or until soft
Add the garlic, thyme, and rosemary to the pan. Saute until fragrant, about 1 minute.
Stir in the heavy cream, bring to a simmer, then reduce the heat and continue cooking until the sauce has thickened slightly
Stir in the parmesan cheese and allow it to melt through the sauce for another 2 minutes. Stirring occasionally.
Return the chicken to the pan. Do a taste test and season with salt and pepper to your preferred taste.