Chicken Legs in Creamy Mustard Sauce

Chicken drumsticks baked in mustard sauce with champignons and aromatic herbs is a very appetizing and unpretentious dish to prepare, which will help out both on holidays and on weekdays. For a light dinner, the dish can be supplemented with a vegetable salad, fresh bread and a glass of wine, or served with a side dish of cereals or pasta for a hearty meal. Try it!

Cook: 1 hour
Servings: 4

Ingredients

• Chicken drumsticks – 600 g
•  Champignon mushrooms – 150 g
• Mustard – 2 tbsp
• Cream – 80 ml
• Thyme – 5-6 branches
• Garlic – 3 cloves
• Olive oil – 0.5 tbsp
• Butter – 30 g
• Salt to taste
• Ground black pepper – to taste
• Water – 130 ml

Directions

1. Wash the chicken drumsticks and pat dry with a paper towel to remove excess moisture for a crispier crust.
2. Wash the champignons, dry and cut into 4 parts or large pieces.

   

3. Preheat a skillet over high heat. Add olive oil and butter and heat mixture for 30 seconds, until butter melts.
4. Place chicken drumsticks in a skillet and fry until golden brown (about 2-3 minutes) on one side. Then turn over and fry for about 2 more minutes, until golden brown on the other side.

   

5. Transfer the sautéed drumsticks to a plate. At this stage, the meat will only brown on the outside, and will come to full readiness in the process of further baking.
6. Add the mushrooms to the pan in which the chicken was fried and, stirring occasionally, fry for about 5 minutes until slightly golden brown.
7. Peel the cloves of garlic, add to the pan with the mushrooms and fry for another 2 minutes, until the garlic is lightly browned. Pour water into the pan, add the mustard, mix everything gently and bring the mixture to a boil.

   

8. When the water boils, add the cream. Stir the resulting sauce, wait until it boils again. Reduce heat so that sauce is constantly simmering very low and cook for another 10-12 minutes, until slightly thickened. After turning off the heat, taste the sauce and add salt and ground black pepper to taste. If using dried herbs, add them at this stage (0.5-1 teaspoon to your liking).
9. Pour the sauce into a baking dish. Place the chicken drumsticks in the sauce. If using fresh thyme, sprinkle the chicken drumsticks with thyme leaves. In this case, I used a 26cm mold, but any medium sized mold will work. The main thing is that all chicken drumsticks fit and the sauce layer is at least 2 cm high, so that the meat is partially immersed in the sauce during baking.

   

10. Place the mold in an oven preheated to 180 degrees for 20 minutes. Then pierce one of the pieces of poultry with a fork at its widest point. If clear juice flows out, the dish is ready and can be served.
11. Chicken drumsticks in creamy mustard sauce are ready. Serve the dish to the table hot, adding boiled rice, noodles, vegetable salad or other side dish to your taste if desired.

Enjoy your meal!