Posted by: Anja | February 28, 2010

Ovens are not only used for baking…

… but also for what my parents would call an actual meal. How anyone could not think of  a cake as something nutritious is beyond my grasp, but anyway, here comes my first recipe in the cooking category.

A couple of days ago I had to ask a favor of a friend and how does a penniless, cooking student repay her debt? Right, by cooking! I actually cook, even though you so far have only enjoyed my interest in baking. Anyway, a condition for the food was that it should have chicken in it. Well, chicken can come in various ways, as spiced wings, out of the oven or I often cut in small pieces and serve it with rice. Today, debt being my driver and of course the wish to please, I decided on chicken out of the oven, because it looks just like so much more.

I found the recipe on a food blog I already mentioned as source for the lemon cake, which is awesome, you have to try it!!!!, some posts ago. It is called simplyrecipes. The recipe is about a simple chicken out of the oven combined with a mushroom sauce. The side dish could be rice or noodles, we decided on fresh dark bread, which worked very well, if you are not in the mood to do some additional cooking. The focus is clearly on the chicken here. I thought it very soft and yummy with the mushrooms as fresh, non-meaty contrast. I kicked up the recipe with scallions instead of onions which I think an improvement, because they are just fresher and cheerier. Else no special ingredients are needed, it’s a pretty basic recipe and open for variations. Here comes my version of the chicken, for two people.

Chicken with Mushroom Cream Sauce

2 large chicken legs
40g flour
salt
black pepper
50ml canola oil
butter
50ml chicken stock
1 scallion
125g mushrooms, I used button mushrooms
1 small clove garlic
50ml sour cream
50ml heavy cream

First step: Preheat the oven to 175°C. Mix flour, a bit salt and pepper (more salt than pepper) together in a bowl. Wash the chicken and rub it dry. Dunk the legs into the flour mix and coat them. Prepare the chicken stock. Additionally, heat a pan on the oven to medium-high and pour in the canola oil.

Second step: Butter a casserole. Lightly brown the chicken legs in the pan and then transfer them to the casserole. Pour the chicken stock on top, take care that every part of the chicken has been washed with broth. Put the casserole into the oven for 40 to 50 minutes. To verify whether the chicken is good, poke into it. If no red or pink juice comes out, but the juice is clear, the chicken is ready.

Third step: Prepare the sauce by cutting the mushrooms, scallion and garlic. About fifteen minutes before the chicken is taken out of the oven, empty the oil of the pan until only a bit is left, about 2 tablespoons. Heat the pan to medium-high and throw in the mushrooms and the garlic. Wait until the mushrooms are a bit browned and set off their juice, then add the heavy and sour cream as well as the scallions. Wait a few minutes and then add salt, pepper and eventually more cream to taste.

Fourth step: Take the chicken out of the oven and serve together with the sauce and your preferred side dish.

I hope that the recipe is to your taste, I will definitely make it again. Keep in mind when preparing any recipe I write in this blog, that the oven heat is for an oven with upper and lower heat. For an air circulation oven, factor in 20 degrees less.

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