Chicken legs with cream. Chicken legs in a pan in a creamy sauce

When I began to buy products for, I managed to make a mistake and buy cream instead of sour cream! Well, it happens - I just got wrapped up after work ... Then I bought more sour cream, but in the end the cream remained in the refrigerator to wait in the wings - do not throw them away! Here, just the occasion turned up to use them - for lunch I cooked lean soup with fresh nettles, and for dinner then I decided to bake chicken in cream. To not deprive the husband of a meat dish.

The composition of chicken drumsticks baked in a creamy garlic sauce includes:

How to cook chicken drumsticks baked in a creamy garlic sauce:

In a saucepan or cup, mix mayonnaise, chopped garlic, cream, salt and pepper.

Rinse chicken drumsticks under running water, put in a baking bag, pour prepared creamy sauce. If there is no package, you can bake in a pan or baking sheet with high sides - just cover with foil so that the moisture does not evaporate too quickly.

We close the package, make a few holes for steam to escape and send it to the oven. Bake chicken drumsticks at a temperature of 200C for 40-60 minutes (I prefer fried meat, so I keep it for a long time). Ready-made drumsticks, so that it is easier to put them on plates, we shift from the bag into a deep plate or a small saucepan.

Serve chicken drumsticks baked in a creamy garlic sauce with garnish

I really like quick recipes in principle, but chicken is generally lovely)) I already have it in my piggy bank, and now I want to offer you another recipe - quick, tasty and in addition to sauce - you can’t imagine better))

For the sauce, you can use cream of any fat content, and the volume and density of the sauce can be adjusted in several ways:

1. if you have cream, for example, 200 ml (it makes no sense to use less for a pan, otherwise you will get a milky, not creamy sauce), then this is quite enough to prepare the sauce. Simply, first you fill the chicken legs with a glass of water, and when you have brought it to readiness, pour in the cream.
2. If you want a thicker sauce, then at the stage of adding water, mix in cold water 1 tablespoon of flour, and pour into the chicken legs, and then add the cream when ready.
3. If you have homemade or 30% or higher fat cream, then it is not necessary to add flour, because the cream will cope and the sauce will be much thicker than if you use 10% cream.

Would need:

- chicken legs - 1 kg.,

- bow - 2 pcs.,

- spices: basil, a mixture of peppers;

- garlic cloves - 3 pcs.,

- cream - 200-300 ml.

- if the cream is not fatty - 1 tbsp. flour.

vegetable oil.

fresh herbs to taste (dill, parsley).

Chicken legs in a pan recipe:

Chicken fillet in cream sauce with cauliflower
Chicken thighs in creamy mushroom sauce
Meat balls baked in cheese sauce Chicken thighs with potatoes in the oven
Chicken thighs with cheese in a pocket
Chicken wings with ruddy potatoes

Recipe chicken legs in creamy sauce:

Rinse chicken legs and pat dry with paper towels or napkins to remove excess water. Sprinkle salt and pepper on top, and a little chicken spice if desired. Using your hands, carefully rub the spices over the entire surface of the legs.

Heat a small amount of oil in a frying pan. Put the legs in the pan and fry until golden brown. Put the fried drumstick on a clean dish and set aside for now.

Cut clean mushrooms into small pieces.

Chop the garlic with a knife.

In the pan where the drumstick was fried, pour a tablespoon of oil and put the mushrooms. Saute mushrooms over high heat for 2-3 minutes.

Add garlic and dry white wine. Simmer the mixture over medium heat for 3-4 minutes to reduce the wine slightly.

Add mustard, heavy cream and dried herbs (oregano, thyme, parsley) and salt and pepper to taste.

Bring cream sauce to a boil over medium heat.

Pour the resulting sauce into the mold. Arrange the fried chicken legs on top of the sauce.

Bake chicken legs in a creamy sauce at 180 C for about 20-25 minutes, depending on the size of the legs themselves.

Serve cooked chicken drumsticks with your favorite side dish and fresh vegetables.

Chicken meat appears in a large number of recipes. But among them, prominent positions are occupied by chicken legs in a creamy sauce. The taste and nutritional value of this dish make it possible to recommend it for cooking even on a holiday.

Variant with mushrooms

You can cook such food in just 45 minutes. Another 10 minutes will be required for preliminary preparation of products. The result is an excellent lunch or dinner for 6 servings. In addition to 6 drumsticks, you will need to use:

• 250 g of mushrooms (preferably champignons);
• 350 g of high-fat cream;
• 15 g of premium wheat flour;
• 4 cloves of garlic;
• 90 ml of odorless sunflower oil;
• 30 g of special chicken seasoning;
• 30 g mustard;
• salt, thyme and ground black pepper, all to taste and health.

After washing and drying with towels, chicken legs are laid out in a bowl. They are seasoned with spices. Salt is added only if it is not in this set. The duration of processing meat with spices is usually from 5 to 10 minutes.

Only if a more pronounced and rich taste is required, the exposure time is increased.

Then you need to prepare the mushrooms. After washing them under running tap water, they are quickly cut into small slices. Recommendation: so that the mushrooms do not become watery, it is better to rub them with a richly moistened sponge. Then finely cut with a knife or garlic cloves are driven under pressure. The legs are fried in a frying pan until a pleasant crust, laying them out so that the meat juice does not flow out.

When preparing the sauce, put cream in a container with mushrooms. Continuously stirring, boil this liquid. Later, shortly before the end of cooking, salt and ground pepper are added. Full readiness is achieved either on the stove or in the oven (then use a baking dish). Bake the product for 30 minutes at 180 degrees. If the pieces are quite large, the processing time increases.

Chicken legs in a creamy garlic sauce

The shins are washed, cleaned of skin and transferred to special baking containers. After salting, sprinkling with pepper, adding garlic, this billet is poured with cream. The dish should be baked in the oven at 180 degrees. The main thing is that the surface is browned. From time to time, chicken legs are removed and poured with sauce. Readiness comes as soon as the meat moves away from the bones.

Quick Recipe

In this version, the sauce is made from cream of very different fat content. Important: less than 200 ml dairy product use is undesirable. Then the chicken legs filled with 200 g of water are brought to readiness, and immediately after that, cream is poured in. To make the sauce thicker, put 30 g of flour even when pouring water. The need for flour is eliminated if extra fat (30% or more) cream is used.

In addition to a mixture of peppers, the taste is improved with basil. The dish also includes:

• 3 garlic cloves;
• 2 onions;
• sunflower oil;
• fresh garden greens.

Marinating is relatively short - only a quarter of an hour. It is necessary to fry the pickled legs in a thoroughly heated frying pan, while ensuring that a golden crust appears. Immediately after this, onion half rings are added to the same pan. As soon as it becomes transparent in appearance, add 200 ml of water, garlic, cover the pan with a lid. All this charm should be stewed for at least 20 minutes.

The recipe for tender chicken legs in mushroom sauce, see the video below.