This Baked Chicken Legs with Creamy Mushroom Gravy Recipe has potatoes, mushrooms, sour cream, garlic, and bone-in chicken. It’s baked in the oven until the potatoes are tender and the chicken skin is golden and crispy. The rich and creamy mushroom gravy is hearty, warming, and delicious. It’s just the perfect comfort food for fall and winter. The whole family will love this one-pan meal’s satisfying flavors.
Baked Chicken Legs
with Creamy Mushroom Gravy
It’s been a long time since I shared a chicken leg quartered recipe. I think it’s been years since I posted one of my most popular recipes, The Most Flavorful Baked Chicken Leg Quarters. This is a recipe that has been on my menu now for years. Today I am adding this Baked Chicken Legs with Creamy Mushroom Gravy Recipe to the list. This chicken recipe is so easy to make. It is rustic with a rich, thick gravy. It’s packed with vegetables and is a complete meal in a bowl. The tender chicken leg quarters, and the hearty veggies—all simmered together in the most flavorful gravy you can imagine. It is my new favorite recipe on our weekly rotation.
This chicken recipe is delicious and worth trying. It’s cooked in just one pan, making the cleaning process simpler. I used my Dutch oven, but any large pot will work.
Recommendations:
- To make this recipe, I use chicken leg quarters. However, chicken thighs also work well. I prefer using bone-in/skin on chicken, as the bones help keep the meat juicy and the skin crispy.
- I use brown mushrooms, also known as cremini mushrooms, baby bella mushrooms, or Italian mushrooms. But white button mushrooms work.
- I highly recommend preparing the sour cream, ketchup or tomato puree, and chicken stock mixture before sautéing the potatoes.
How to make this Baked Chicken Legs with Creamy Mushroom Gravy
The first step is to peel and cube the potatoes into large chunks and preheat a Dutch oven or a large casserole pan oven/ stovetop proof over medium-high heat.
Next, drizzle oil, add the potatoes, and season generously with salt and pepper. Saute the potatoes for about 12 to 14 minutes, just until the potatoes are lightly golden brown. Remove the potatoes from the pan into a separate bowl and set aside.
To the same pan, add the mushrooms over medium heat and sauté until all the moisture/juices have evaporated, about 5 minutes. Next, add a tablespoon of butter and the diced onion. Sauté the mixture for 8 to 10 minutes, until the onion is translucent, and the mushrooms are nicely browned.
Add the garlic, thyme, rosemary, coriander, paprika, salt, and pepper. Stir and sauté for a couple of minutes. Sprinkle in the flour and stir until it’s completely incorporated into the mixture. Cook for another minute.
Meanwhile, whisk together the sour cream, ketchup, and chicken stock in a measuring cup or bowl. Make sure the mixture is smooth and clump-free. Pour into the mushroom mixture, stirring to incorporate. Return the potatoes to the pan and add the carrots. Use a spatula to mix everything. Remove from heat and keep warm while seasoning the chicken.
Pat the chicken pieces dry with paper towels, then drizzle generously with oil ( I like avocado oil), and rub the oil into the skin and meat. Season the chicken on both sides generously with sea salt, black pepper, ground coriander, and smoked paprika. Place the seasoned chicken over the potato and mushroom mixture.
Cover the baking casserole dish or Dutch oven with a lid and bake at 400°F for 45 minutes. After the 45 minutes, remove the lid from the pan, increase the oven temperature to 425°F, and continue to bake for an additional 45 to 60 minutes, until the chicken skin is golden-brown and crispy. Once the chicken is done roasting, garnish the dish with fresh parsley, and/or chives.
More Chicken Recipes
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Give this recipe a try, and then leave a comment below to let me know how it turns out. I hope that your family enjoys it as much as we do!
Baked Chicken Legs with Creamy Mushroom Gravy
Ingredients
Potato & Mushroom Gravy:
- 3 lbs Yukon Gold potatoes peeled & cubed
- 2 tablespoon oil
- 12 to 14 medium button mushrooms white or brown, sliced
- 1 tablespoon unsalted butter
- 1 large yellow onion diced
- 6 medium garlic cloves sliced
- 1 teaspoon ground black pepper
- 1 teaspoon ground coriander
- 1 teaspoon smoked paprika
- 1 tablespoon fresh thyme
- 1 tablespoon fresh chopped rosemary
- 1/3 cup all-purpose flour
- 1/4 cup sour cream
- 1/4 cup ketchup or tomato puree
- 2 1/2 cups chicken broth or stock
- 3 large carrots chopped
- sea salt and ground black pepper to taste
For Chicken:
- 2-4 bone-in skin-on chicken leg quarters, drumsticks, or thighs
- Oil I like avocado oil
- 1 teaspoon ground coriander
- 1 teaspoon smoked paprika
- sea salt and black pepper to taste I used about 2 teaspoons
Instructions
- The first step is to peel and cube the potatoes into large chunks and preheat a Dutch oven or a large casserole pan oven/ stovetop proof over medium-high heat.
- Next, drizzle oil, add the potatoes, and season generously with salt and pepper. Saute the potatoes for about 12 to 14 minutes, just until the potatoes are lightly golden brown. Remove the potatoes from the pan into a separate bowl and set aside.
- To the same pan, add the mushrooms over medium heat and saute until all the moisture/juices have evaporated about 5 minutes. Next, add a tablespoon of butter and the diced onion. Sauté the mixture for 8 to 10 minutes, until the onion is translucent, and mushrooms are nicely browned.
- Add the garlic, thyme, rosemary, coriander, paprika, salt, and pepper. Stir and saute for a couple of minutes. Sprinkle in the flour and stir until it’s completely incorporated into the mixture. Cook for another minute.
- Meanwhile, whisk together the sour cream, ketchup, and chicken stock in a measuring cup or bowl. Make sure the mixture is smooth and clump-free. Pour into the mushroom mixture stirring to incorporate. Return the potatoes to the pan and add the carrots. Use a spatula to mix everything. Remove from heat and keep warm while seasoning the chicken.
- Pat the chicken pieces dry with paper towels, then drizzle generously with oil ( I like avocado oil), and rub the oil into the skin and meat. Season the chicken on both sides generously with sea salt, black pepper, ground coriander, and smoked paprika. Place the seasoned chicken over the potato and mushroom mixture.
- Cover the baking casserole dish or Dutch oven with a lid and bake at 400°F for 45 minutes. After the 45 minutes, remove the lid from the pan, increase the oven temperature to 425°F, and continue to bake for an additional 45 to 60 minutes, until the chicken skin is golden-brown and crispy. Once the chicken is done roasting, garnish the dish with fresh parsley, and/or chives.
Nutrition
Tell me what you think of this recipe, and if you have any questions, don’t forget to get in touch with me. I’m always happy to hear from YOU.
Until the next one…
