Chicken meat is very versatile, it can be cooked in hundreds of ways and everyone will be different. This is something I really like about chicken, and also because it allows me to experiment a little with flavors. This recipe is one way to cook chicken legs, we will be making chicken legs with mushrooms in a creamy sauce. The dish boasts an original taste and breathtaking aroma. When you are very hungry, it is better not to start cooking, you can go crazy from the smell and appetizing appearance of the dish. Chicken legs with mushrooms in a creamy sauce are great for a lunch or dinner party when it is important to serve your dear guests something special.

Ingredients

• chicken drumsticks 7 pcs.
• Champignon mushrooms 250 g
• chicken bouillon 250 ml
• dry white wine 100 ml
• cream 20% 100 ml
• curry 1/3 teaspoon
• garlic 5-7 cloves
• thyme 10 g
• butter 20-25 g
• vegetable oil for roasting
• salt taste
• black pepper taste

According to this recipe, you can cook not only chicken drumsticks, but also other parts of the chicken: breasts, thighs, wings.

Chicken broth can be replaced with water. The taste of the sauce will weaken a little, but still better than nothing. The broth is not always available in the refrigerator.

Thyme can be used dry, then we need about 1/2 teaspoon.

The form in which the dish is prepared has a size of 20x20 cm. 7-8 chicken legs are just placed in this one.

Cooking

We prepare all the necessary ingredients. Wash the chicken thighs well and dry them with paper towels, so the crust will be tastier.

Separate the thyme leaves from the stems. To do this, we squeeze the branch from above with two fingers and draw two fingers of the other hand along the branch from the top to the base (“against the wool”), all the leaves should separate from the stem. We do not need the stems themselves.

We heat the pan, melt the vegetable and butter in it and fry the chicken drumsticks on the medium power of the stove until a golden crust appears. Put the legs on a plate. The chicken is about a third done at this point.

We cut the mushrooms into large plates and put them in the same pan. There is no need to add oil, it is already there after the legs. Add thyme and 2 garlic cloves cut in half to the mushrooms. Thyme usually releases its flavor during long cooking, so it is best to add it in the very first place.

Fry on medium power until the liquid that the mushrooms release is completely evaporated. I like mushrooms that are a little more toasty, so I keep it on fire for another minute, constantly stirring. Add wine and let it evaporate a little. Already at this point there is very little alcohol left, and with further preparation it will completely leave the dish.

Pour the broth (or water), cream into the pan, add the curry, as well as salt and ground black pepper to taste. If desired, you can add mustard and a pinch of rosemary. We mix. Keep on medium heat for another 2-3 minutes. We take it off the stove.

We spread the chicken legs in the form, a little salt and pepper.

Pour the sauce and mushrooms to the legs, which we try to distribute evenly in the form between the legs, that is, the leg should not be covered with anything from above, otherwise the chicken will not bake so well. If you are not sure that you can handle it, then we act differently: first pour the sauce and mushrooms into the mold, and then lay the legs on top. Add 3-5 garlic cloves cut in half to the sauce. If there is not enough liquid in the form, then you can add a little water. We put in an oven preheated to 200 ° C and bake for 30 minutes.

Ready! You can call the guests who crowded in the hallway to dine, but most likely you won’t have to do this. They themselves will come to the aroma, which will be such that it is difficult to resist not going into the kitchen to inquire with the hostess what dish she will surprise with this time. Cooking according to this recipe, chicken drumsticks are obtained with a beautiful crust on the outside and juicy and fragrant meat inside. Bon Appetit!

Step-by-step recipes for juicy chicken drumsticks with mushrooms - classic, quick in a creamy cream sauce and with spices

2018-06-19 Liana Raymanova

Grade
prescription

3968

Time
(min)

servings
(people)

In 100 grams of the finished dish

12 gr.

14 gr.

carbohydrates

1 gr.

181 kcal.

Option 1. Classic recipe for chicken drumsticks with mushrooms

Lovers of tasty and juicy chicken will certainly like chicken drumsticks with mushrooms. This dish is very tasty, fragrant, which can be prepared on a weekday for lunch or dinner, and on a festive table. Its classic recipe is simple, the dish consists exclusively of affordable products that blend perfectly with each other. Chicken drumsticks are baked with fresh champignons in the oven under foil, which makes them incredibly juicy, soft and tender.

Ingredients:

• 7 medium fresh champignons;
• 240 g mayonnaise;
• 10 chicken drumsticks;
• 6 garlic cloves;
• 35 g ground paprika;
• 15 g of salt;
• black pepper - 20 g;
• seasoning for chicken - 40 g;
• refined oil - 35 ml.

Step by step recipe

Chicken legs are thoroughly washed, kept on a paper towel for 15 minutes to remove excess moisture.

Mayonnaise is combined in a cup with all the seasonings, salt, pepper, mixed until smooth, rub all the shins with it.

Set aside the drumsticks in a cup for half an hour to soak.

Peeled and washed champignons are cut into small pieces, placed in a baking dish, previously lubricated with vegetable oil.

Place chopped garlic over the mushrooms.

Soaked drumsticks are placed on mushrooms, covered with foil and sent to the oven for 25 minutes at a temperature of 220 degrees.

Adjust the temperature in the oven to 200 degrees, remove the foil and bake a little more.

The drumsticks are laid out on plates along with mushrooms, boiled pasta, rice or mashed potatoes are placed nearby.

If the drumsticks are frozen before rubbing them with a mixture of mayonnaise and seasonings, be sure to defrost well, then wash and dry.

Option 2. A quick recipe for chicken drumsticks with mushrooms

The following recipe does not require pre-marinating the drumsticks in the seasoning mixture, which greatly reduces the overall cooking time. The legs just need to be thawed, dried and then steamed in a regular frying pan with mushrooms, onions and sour cream, which will give the meat a delicate milky taste.

Ingredients:

• 8 chicken drumsticks;
• 7 medium champignons;
• 2 onions;
• 240 g sour cream 6 percent fat;
• 200 ml of water;
• black pepper, salt - 30 g;
• 50 g butter.

How to quickly cook chicken drumsticks with mushrooms

The peeled onions are cut into thin strips.

Mushrooms cleaned from dirt are washed, kept on a clean cloth to absorb excess moisture. Shredded with a cube.

Fry the mushrooms in a frying pan in butter for 8 minutes, stirring constantly.

Add onions to the mushrooms, add a little salt, fry for another 6 minutes.

The drumsticks are placed in a frying pan, having previously thawed and dried, pour in about 200 ml of water, sprinkle with salt, pepper, simmer for about half an hour.

Sour cream is added to the shins and, having slightly mixed, simmer for the same time.

Serving, pour over the sauce in which they languished, sprinkle with chopped dill.

If desired, before stewing, you can fry the drumsticks until golden brown in a separate pan in heated vegetable oil.

Option 3. Stuffed chicken drumsticks with mushrooms

In the following recipe, chicken drumsticks are stuffed with a mixture of fresh mushrooms, chicken fillet and cheese. In finished form, it looks very beautiful, interesting and appetizing. The highlight of this dish is that all the stuffing is placed in the skin, which is held on the bone, which is very convenient and beautiful when served.

Ingredients:

• 12 chicken drumsticks;
• 6 champignons;
• Russian cheese - 170 g;
• salt, black pepper - 50 g each;
• 2 bulbs.

Step by step recipe

Chicken drumsticks are well thawed, washed, dried a little on napkins.

Gently remove the skin with a sharp knife, leaving it on the bones.

Cut off the entire fillet from the bone, put it in a cup.

The chicken fillet is ground in a meat grinder, cheese, chopped on a grater with small holes, mushrooms, previously freed from contamination, washed and diced, are added to it, the mass is salted, peppered, everything is well stirred.

The onions are peeled, chopped with crumbs and poured into the meat mixture, stirred again.

Gently lift the skin on the bone and fill it with the prepared stuffing, forming, as it were, a chicken leg.

The formed stuffed drumsticks are laid out in a deep sheet, greased with oil, sent to a hot oven for half an hour at a low temperature.

Spread 2 drumsticks on flat plates, laying slices of any fresh vegetables and sprigs of greens around them.

If desired, you can cut the stuffed drumsticks into small pieces before serving.

Option 4. Chicken drumsticks with mushrooms in a creamy cream sauce

And according to this recipe, chicken drumsticks with mushrooms are doubly tastier: amazingly tender meat and sauce, fragrant mushrooms. The dry white wine that is part of the cream sauce perfectly sets off the tastes of all the ingredients.

Ingredients:

• 10 drumsticks;
• champignons - 4 pcs.;
• any meat broth - 260 ml;
• 230 ml of dry white wine;
• 245 g of non-fat cream;
• 3 onions;
• 6 garlic cloves;
• flour - 30 g;
• mustard - 60 g;
• 75 g butter;
• black pepper, salt - 55 g each;
• 75 ml refined oil.

How to cook

After peeling and chopping the onions, put them in a frying pan with oil and fry until lightly browned.

Pour finely chopped, peeled garlic, fry for another 1.5 minutes, stirring regularly.

Washed and dried drumsticks are fried in another pan with oil on one side and the other until crispy.

After shifting the drumsticks to the onion and garlic, sprinkle with salt, pepper and fry a little more, occasionally turning the drumsticks.

Spread the processed and sliced ​​\u200b\u200bmushrooms into the pan, sprinkle with salt and pepper again, fry for 8 minutes.

When the mushrooms secrete juice, and it evaporates a little, pour in the wine, slightly mixing, simmer on a large flame of fire until the alcohol has completely evaporated.

In a clean, dry frying pan, fry the flour until light yellow.

Put butter in the flour and, quickly mixing until smooth, warm up for a couple of minutes.

Dilute the flour with broth, stir well, wait until it boils, add mustard and boil again.

After the second time of boiling, cream is introduced. Warming up a little more, pour in the cream sauce to the chicken drumsticks, switch to the quietest flame of the fire and simmer for 12 minutes.

Served with boiled rice or buckwheat, poured with cream sauce.

Instead of champignons, you can add forest mushrooms, only boil them in advance in slightly salty water.

Option 5. Chicken drumstick with mushrooms and spices

According to this option, chicken drumsticks with mushrooms are prepared almost similarly to the previous one, only here a creamy mustard sauce is first prepared, to which fried champignons, drumsticks and various spices are added. So the dish comes out even more fragrant and brighter.

Ingredients:

• 6 chicken drumsticks;
• 8 fresh champignons;
• 110 g of any sour cream;
• 55 g mustard;
• dry white wine - 120 ml;
• 7 cloves of garlic;
• 30 g of salt;
• 20 g of ground thyme, coriander, basil, rosemary;
• half a teaspoon of black pepper;
• 7 sprigs of dill;
• 85 ml refined oil.

Step by step recipe

Prepared drumsticks are fried in a hot frying pan with oil over a high flame of fire for 1.5 minutes on all sides.

Processed mushrooms are chopped into a small square.

In the pan where the drumsticks were fried, fry the garlic cloves chopped in the garlic cloves over low heat for about half a minute.

Mushrooms are introduced, adjusting the strong flame of the fire, fry for 7 minutes, stirring regularly.

Pour wine into the mushrooms and garlic, add sour cream, mustard, stir thoroughly, fry for 2 minutes, but with a slow fire.

Pour all the spices, add salt, pepper, heat with frequent stirring until thickened.

The finished sauce is poured into a baking dish, the drumsticks are placed on it and baked in the oven for half an hour.

Spread the drumsticks on plates with mashed potatoes, pour over with sour cream-mustard sauce with mushrooms, decorate with greens if desired.

If there are no spices indicated in the recipe, you can replace them with Provence herbs or just dried dill.

Cooking chicken legs in an unusual way is not such a difficult task if you have this recipe on hand. Once I used it, it became one of my favorites! Firstly, it is very tasty, and secondly, everything is extremely easy to prepare. However, not everyone will agree that the recipe is special - someone has mastered delicious ways of roasting legs with mouth-watering sauces for a long time. But perhaps there is no such recipe in their collection yet.

For this dish, it is not necessary to take the drumsticks. Other parts of the chicken carcass are quite suitable: thighs, wings and breast fillets. Or you can even take the whole chicken and, dividing it into 8-10 parts, send it to bake in the oven.

In this recipe, it is recommended to use fresh champignons: they are more fragrant than frozen ones. In addition to thyme, other aromatic herbs and spices will be good - for example, rosemary, as well as a full mix of Provence or French herbs.

Chicken meat prepared in this way will be an ideal main course not only for everyday, but also for a festive table. Guests will be satisfied - checked more than once! As a side dish, mashed potatoes or boiled rice are suitable. Or you can do without a “third-party” side dish if you add more mushrooms to the meat.

Roasting time: 20-25 minutes \ 4 legs

Ingredients

• chicken drumsticks 4 pcs.
• mushrooms 100 g
• garlic 2-3 cloves
• cream 150 ml
• chicken stock 200 ml
• mustard 1 tbsp. a spoon
• butter 2 tbsp. spoons
• olive oil 2 tbsp. spoons
• salt, pepper, thyme

Chicken is the most frequent guest on our tables. This is due to its low cost and availability on store shelves. Juicy chicken legs stuffed with mushrooms will turn your idea of ​​this banal type of meat upside down, and will not take much time and effort, as they are easy to cook.

Chicken drumsticks or quarters are suitable for preparing this dish. A sea of ​​various fillings will make the recipe more original and interesting. Hot poultry dishes have always been very popular, and the preparation of the legs will pleasantly surprise you. For the filling, you can use any minced meat, chopped fresh meat, cheese, mushrooms, vegetables and much more.

Stuffed chicken legs can be boiled, baked in the oven, fried in a breaded pan or stewed in a slow cooker, cooking methods are limited only by your imagination. The dish can be served with a side dish or when stuffed with vegetables or cereals as a main dish.

A very tasty recipe, thanks to which chicken legs stuffed with any mushrooms and hard cheese turn out to be very juicy and satisfying. You can serve the dish with sauce or gravy, garnish with herbs or fresh tomatoes.

Mushrooms will suit absolutely any that you have available: from standard champignons and oyster mushrooms, to forest guests, collected with your own hands. Frozen and dry mushrooms are also suitable, you just have to take into account the time for their pre-processing.

How to cook stuffed legs with mushrooms

To cook chicken legs in the oven, we need:

• chicken legs by the number of servings;
• any fresh mushrooms;
• a pair of bulbs;
• a few carrots;
• a couple of cloves of garlic;
• hard cheese;
• spices;
• vegetable or butter oil.

Cooking steps:

1. Rinse the chicken legs in water and pat dry. Carefully remove the skin from the carcass to the level of the lower joint on the lower leg. We chop the lower part of the bone so that the skin remains on it, these will be our stuffing bags. The rest of the legs are cut into minced meat. The meat can be passed through a meat grinder or blender, or you can chop it medium.
2. Turn on the oven to heat up.
3. We thoroughly wash the mushrooms, clean them of dirt, stains and cut off the lower part of the leg. Dry and finely chop.
4. We clean and cut two onions, three carrots on a fine grater, fry them in a pan with butter or vegetable oil until golden brown.
5. Mix mushrooms, onions, carrots and minced meat, rub everything with cheese. Thoroughly mix the filling with salt, pepper and add a couple of cloves of garlic.
6. We take our skins and stuff them into two-thirds. The amount of filling affects the integrity of the bag, if you overdo it, the legs may break during baking.
7. The filled legs are closed with the free edge of the skin and distributed on a baking sheet previously greased with oil. We send the baking sheet for 45 minutes in the oven at a temperature of 180 degrees.
8. It will turn out tastier if, at the end of baking, grease the legs with mayonnaise or sprinkle with grated cheese.
9. When serving, you can use parsley or dill to decorate the dish.

Shank stuffed with mushrooms and cheese

A feature of the following recipe is the use of canned forest mushrooms. Baked chicken drumsticks stuffed with salted mushrooms and hard cheese will pleasantly surprise you with their delicate taste and aroma. Absolutely any cheese can be used - hard, processed or sausage - it does not matter, and the taste of the dish will not suffer.

Simple set of products:

• chicken drumstick - 4 pieces;
• one large onion;
• a piece of cheese;
• mushrooms.

A clear, step-by-step preparation of stuffed drumstick is presented in the video recipe:

Legs with mushrooms and cheese

This recipe will give you a finished dish without additional garnish. Chicken legs stuffed with any mushrooms go well with cheese, rice and vegetables, which we will check now. Since the dish is cooked in the oven, it can be advantageously served in a tomato sauce with garlic.

A set of ingredients:

• chicken legs;
• bulb;
• a couple of carrots;
• fresh tomatoes;
• butter;
• spices to taste.

A step-by-step quick recipe for stuffed chicken legs with mushrooms in the oven:

1. Rice is washed and cooked over low heat until half cooked.
2. We put the oven on heating.
3. Mushrooms are washed, cleaned, dried and finely chopped.
4. We clean, cut the onion and carrot and fry in a pan.
5. Washed fresh tomatoes cut into cubes and stew with onions and carrots for 5-10 minutes.
6. We prepare the ham. For stuffing with mushrooms, we need boneless legs. To do this, we remove the skin from the washed and dried chicken legs to the level of the lower leg. Then we chop the leg bone a centimeter above the joint, the bone should be in the middle of the bag and the skin. From the rest of the leg, cut the meat and grind it into minced meat.
7. We mix rice, minced meat and frying, salt, pepper - the filling is ready.
8. We take our boneless chicken legs, stuff them with stuffing with mushrooms and cook in the oven for 45 minutes at a temperature of 180 degrees.
9. When serving, the dish can be decorated with herbs or sauce.

If you decide to serve the dish in tomato sauce, you will need:

• tomato paste;
• flour;
• sugar;
• cream or sour cream;
• vegetable oil;
• spices.

1. Fry the flour in a pan until brown.
2. Heat the oil and fry it with flour, stirring until the lumps disappear.
3. Add tomato paste, cream or sour cream, garlic to the pan if desired.
4. Simmer another 5 minutes, and the gravy is ready.
5. You can decorate the gravy with finely chopped fresh herbs.
6. Pour this gravy over the dish when serving or set it side by side as a tomato sauce.

Shank stuffed with mushrooms with onions and carrots

Great side dish. Chicken drumstick stuffed with mushrooms, baked with onions, carrots and potatoes in the sleeve. Juicy, tasty, satisfying and fast.

You can add any other vegetables of your choice to the recipe. The sleeve and the oven will free you up extra time for cooking and then washing the baking sheet. To make the drumstick with a fragrant, crispy crust, remove the baking sheet from the oven five minutes before the end of cooking and cut the sleeve.

• chicken legs - 600 gr;
• one carrot;
• five potatoes;
• onion;
• vegetable oil;
• spices.

Preparing is absolutely simple and short, step-by-step description in the video recipe:

Chicken thighs stuffed with mushrooms - a simple recipe

In this recipe, we will cook stuffed chicken thighs with mushrooms and cheese in the oven. The garnish will be potatoes baked with legs, which is very convenient and saves a lot of time. In combination with champignons, stuffed chicken thighs resemble chicken with mushrooms in the classic version, but with an interesting serving it is very tasty.

Ingredients:

• chicken legs;
• mushrooms;
• green onions;
• fresh dill and parsley;
• potato;
• vegetable oil;
• spices to taste.

A detailed video recipe will help you learn how to cook this full lunch or dinner:

Tell us about your proven recipe for this dish or share your experience of cooking our recipes with other subscribers in the comments. Leave the article bookmarked so as not to lose it and share it with your subscribers on social networks. All the best and bon appetit.

Chicken legs with mushrooms in a creamy wine sauce is a very tasty, fragrant and satisfying dish. These legs are prepared quite easily and quickly. Basically, it will take about 15 minutes to prepare, and the oven will do the rest of the work for you. If desired, instead of legs, you can take thighs, wings, or even a breast (the main thing then is not to overdo it in the oven). You can serve these legs with your favorite side dish (ideally with mashed potatoes, couscous or rice) or just with a salad of fresh vegetables.

First, let's prepare all the necessary ingredients.

Wash the thighs and dry them thoroughly with paper towels.

We transfer them to a bowl and add the chicken spice mixture to them (if there is no ready-made mixture, then you can do with just salt and pepper, or add whatever you like). If the spice mixture is without salt, then add it as well. We carefully massage the legs so that the spices are evenly distributed over their surface.

We heat the pan with a small amount of vegetable oil and fry the legs on all sides over a fairly high heat until golden brown. Fry the legs in batches so that during frying they are spacious in the pan and they do not touch each other.

While the chicken legs are fried, clean the mushrooms from dirt (ideally, you just need to wipe them with a damp sponge) and cut into halves-quarters or smaller segments, depending on the size of the mushrooms.

We transfer the fried legs to a dish and put it aside for now, and if necessary, add a spoonful of vegetable oil to the pan and send chopped mushrooms into it. Lightly add them and fry over medium heat until lightly browned.

Peel and chop the garlic cloves with a knife, add them to the already fried champignons. We mix.

Pour in the wine and over high heat, stirring constantly, let it evaporate almost completely. Thanks to wine, all roasts from chicken legs that have stuck to the bottom will safely fall behind.

Add mustard (I have it with grains, but it’s not necessary to use this one at all) and flour. Mix thoroughly.

Pour in cream with a fat content of 15-20%.

Stir and bring the sauce to a boil. If suddenly the sauce turned out to be too thick, then it can be slightly diluted with water or broth. We taste the sauce, and if necessary, season it lightly with salt and pepper (we don’t get carried away much, because the legs are already salty).

Now we transfer the resulting sauce into a baking dish (I did not do this, since I have a frying pan with a removable handle), and on top we already lay out the fried chicken legs tightly.

We send the chicken legs with mushrooms in a creamy wine sauce to an oven preheated to 180 ° C and bake them for about 20-30 minutes or more (the time depends on the size of the legs and how long you fried them) until the legs are completely cooked. By the way, if you wish, you can not bake them, but simply stew under the lid on the stove, it will also be very tasty.

That's all! Our chicken legs with mushrooms in a creamy wine sauce are ready and ready to serve.

Bon Appetit!