Braised Chicken Legs in a Creamy Mushroom Sauce

by katerina on April 16, 2013

Funny story. My Mum comes over and gives me a stack of a dozen or so old Bon Appétit magazines, and I mean old, like older than me. So after a fun 45 minutes on the couch flipping through the magazines, giggling at the food photography, the regular microwave section and the abundance of cigarette ads I found a recipe that caught my eye – which was entirely the point. I like looking through cookbooks and food magazines for ideas of things to cook – though I rarely if ever actually make a recipe.

Creamy Mushroom Braised Chicken

The recipe in question was a chicken braised in white wine with tarragon and finished with cream and mustard. By the time I had been to the store and back the herbs changed, the technique changed and the mustard was omitted completely. Never mind, I found something I want to cook and it turned out wonderfully. Plus, I still have many, many magazines left to sift through –who knows what else is coming?

Print Recipe

Braised Chicken Legs in a Creamy Mushroom Sauce

(serves 2)

2 chicken legs, bone-in, skin-on
salt and freshly ground pepper
1 tablespoon flour
2 tablespoons vegetable oil, divided
1 tablespoon sliced onion
1/2 cup + 2 tablespoons white wine, divided
2 tablespoons chicken stock (or water)
a sprig of fresh thyme
1/2 dozen cremini mushrooms, halved and sliced
1 egg yolk
1/2 cup heavy cream
a handful of fresh parsley, minced

Pat the chicken dry and sprinkle with salt and pepper. Gently roll in the flour and shake off excess. Heat a medium dutch oven to medium heat. Add the first tablespoon of oil and when the pan is coated add the chicken presentation side down. Allow to cook until well browned. Flip and brown on the other side. Add the onion to the middle of the pan and stir until softened.

Pour in the 1/2 cup of white wine and stir to get any browned bits off the bottom. Allow to simmer and reduce by a quarter, stir in the chicken stock and fresh thyme. Cover and reduce heat to low. Simmer gently, covered for 45 minutes.

In the meantime brown your mushrooms. Place a medium frying pan to medium heat and add the remaining tablespoon of oil. Once hot add in the mushrooms along with a pinch of salt. Saute until nicely browned. Sprinkle with pepper and deglaze the pan with the remaining white wine. Remove from heat and reserve until chicken is cooked.

Once the 45 minutes have elapsed. Check on the chicken, if it is cooked remove from the sauce and set aside, tenting with foil to keep warm. (While making the sauce you can also keep warm in the oven, or even crisp up under the broiler if you like and you watch it carefully). Increase the heat on the sauce until it is simmering over medium heat. Pour in the mushrooms. In a small bowl whisk together the yolk and the cream. A few tablespoons at a time whisk in the hot sauce to temper the egg and keep it from spiltting. When the mixture is warmed, slowly whisk into the sauce. Allow to simmer and come together for 2 minutes. Add the parsley and taste it for seasoning, adjusting with salt and pepper as necessary. Serve with chicken.

Prep Time: 5 minutes | Cooking Time: 60 minutes | Total Time:65 minutes
Calories(approximate per serving): 575

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