Chicken in creamy mushroom sauce

This recipe can be used with any part of the chicken. I baked the chicken legs and they turned out incredibly tasty. Tender juicy meat and fragrant creamy mushroom sauce are perfectly combined with each other.

Ingredients

• chicken legs (fillet, thighs, legs)
• 400 g mushrooms
• 250 ml. chicken broth (or 1 bouillon cube)
• 100 ml. dry white wine
• 100 ml. cream 15-20%
• 1/2 tsp curry
• 5-6 garlic cloves
• thyme, rosemary
• vegetable oil for frying

Directions

1. Fry chicken legs (fillets, drumsticks, wings) in vegetable oil until golden brown and transfer to a plate.
2. Place sliced ​​mushrooms in the same pan. You don't need to add oil. Add rosemary and thyme.
3. Fry until the liquid evaporates in the same oil that remains after the chicken meat.
4. Pour the chicken broth, cream, curry, salt and pepper into the pan. Stir, bring to a boil and simmer for 2-3 minutes.
5. Pour the sauce into a baking dish, top with chicken legs (drumsticks, thighs, wings, fillet) and garlic cloves cut in half.
6. Bake in a preheated oven at 200 degrees for 30-60 minutes.
7. Roasting time depends on the chicken parts you choose.
8. Serve with any side dish, pouring creamy mushroom sauce. Bon appetit!