Creamy Mushrooms & Chicken
- 5-6 thawed, chicken legs or pieces
- 1/2 cup flour
- Salt & Pepper
- 1 Tb dried sage
- 1 clove garlic, minced
- 8 oz. sliced mushrooms
- 3 cups milk or half & half
- Butter - lots
- Olive oil
- Pasta - optional
- In a large skillet, melt 4-5 Tb butter over medium heat. Once melted add a couple Tb olive oil.
- While butter and oil are heating up - combine flour, sage and salt & pepper (to taste). Throw a pinch of flour into butter/oil and see if it sizzles a little. If so, dredge chicken in flour mixture and carefully add to pan.
- Cook until chicken pieces are brown on all sides, then place them in an oven-safe dish & cover with aluminium foil. Bake for 15-20 minutes at 375 degrees, until cooked throughout.
- While chicken is baking: The chicken should have absorbed most of the butter. If so, add a couple more tablespoons. Add garlic to pan and saute until slightly caramelized. And then add a couple more tablespoons of butter - I did mention this was a Julia Child inspired recipe right?!?! - and the mushrooms. Cook over medium heat until mushrooms have cooked down and are soft.
- Add 4 Tb flour (NOT the flour you used to dredge the chicken, NO!) to the mushrooms in pan. Slowly add milk, stirring carefully. Turn heat to medium/low and let sauce simmer. It will slowly thicken, be sure to stir occasionally. Taste - you may want to add more salt, pepper and even a couple more pinches sage. And hey, not buttery enough? Add a couple more tablespoons :)
- By now, your chicken pieces should be cooked thru - remove them from the oven and place in your creamy, mushroomy sauce. Mmmmm. Let simmer for just a few moments - the chicken will soak up a little sauce, so you may want to add a smidgen more milk.
- Serve sauce over chicken pieces.
NOTES: You basically use the one pan for the entire recipe. This helps to build the flavors. Also, dredging and browning the chicken first does several things: 1)Seals in the juices. 2)Adds more flavor to the chicken & gives it a crispy texture. 2) Begins the 'flavors' in the pan, as well as adding a thickening agent- bits of crispy, floured chicken will remain in the pan and help it thicken.
I cooked Angel Hair Pasta while the sauce was simmerin' and a thickenin'. To serve, I placed the chicken legs over the pasta and poured on all the yummy sauce. Be sure to make lots of sauce. I think this would be great over rice or mashed potatoes.
This recipe is linked to Foodie Friday - plenty of yummy goodness over there!