The Most Creative Ways to Cook Chicken This Fall

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Chicken Legs in Mushroom and Mustard Sauce

Is there anything juicer than a chicken leg? We don't think so. When baked in this delicious mushroom and mustard sauce, the meat will become even more succulent. In our opinion, it's the perfect Sunday dinner for fall. 

Ingredients (for 3 people):

• 1/4 cup flour (you can use gluten free flour)
• 2 lbs. chicken legs (about 3-4 large chicken legs)
• 2 tbsp olive oil
• 10 oz. mushrooms (sliced)
• 3 garlic cloves (minced)
• 1 tbsp olive oil
• 1 cup chicken stock
• 1/4 tsp salt
• 1/2 cup heavy cream
• 1 tbsp whole grain mustard 
• Salt and pepper (for seasoning)

Instructions:

1. In a bowl, combine the flour with a pinch of salt and pepper. 
2. On a plate, dredge the chicken legs in the seasoned flour mixture.
3. In a skillet, heat 2 tbsp olive oil on medium-heat. Add chicken legs (skin side down), and brown for 4 min. until the skin turns golden.
4. Flip chicken legs over on to other side, and brown for 4 min.
5. Once ready, place chicken legs on a plate and set aside.
6. To the empty skillet, add the sliced mushrools, minced garlic, and olive oil, and sauté together for 2 min. on medium-heat.
7. Add the chicken stock to the skillet, along with the whole grain mustard and a pinch of salt. Stir.
8. Place chicken legs back in the pan, and bring the chicken stock with addtions to boil. Cover and reduce heat to simmer on low-medim for 30 min. until the chicken is completely cooked through and the juices run clear. 
9. Once ready, place cooked chicken legs on a plate and cover with a large bowl to keep warm.
10. Turn heat under skillet to medium-high and simmer the mushroom and mustard sauce for 4 min. until it is slightly reduced. 
11. Stir in the 1/2 cup heavy cream and simmer for another 2 min. on low-medium heat. Make sure you constanty stir otherwise it will stick. The sauce should get thicker.
12. Add chicken legs back to skillet, and serve with your fave fall veggies and rice or potatoes.