These Baked Chicken Legs with Creamy Mushroom Gravy are made with tender potatoes, mushrooms, sour cream, garlic, and bone-in chicken leg quarters. Everything cooks together until the vegetables are tender, the gravy is rich and creamy, and the chicken skin is golden and crispy. It’s a comforting one-pan meal the whole family can enjoy.
It has been a while since I shared a chicken leg quarter recipe. One of my most popular recipes is The Most Flavorful Baked Chicken Leg Quarters, and today I’m adding these Baked Chicken Legs with Creamy Mushroom Gravy to the collection.
This comforting one-pan meal has tender chicken leg quarters, hearty vegetables, and a rich mushroom gravy. It has been on our family menu for years and has become one of my favorite recipes in our weekly rotation.
Everything cooks in one pan, which makes cleanup easier. I use a Dutch oven, but another large oven-safe pot with a lid will also work.
Recommendations:
- I tested this recipe with four bone-in, skin-on chicken leg quarters. Chicken thighs or drumsticks may also be used, but their cooking time may vary.
- I use brown mushrooms, also called cremini or baby bella mushrooms. White button mushrooms also work well.
- Whisk together the sour cream, ketchup or tomato purée, and chicken stock before you begin cooking. Having this mixture ready will make the remaining steps easier.
How to Make Baked Chicken Legs with Creamy Mushroom Gravy
1. Prepare the potatoes
Peel the potatoes and cut them into large chunks. Preheat a Dutch oven or another large oven-safe, stovetop-safe pot over medium-high heat.
2. Brown the potatoes
Add the oil and potatoes to the preheated pot, then season with salt and pepper. Sauté for 12–14 minutes, stirring occasionally, until the potatoes are lightly golden. Transfer them to a bowl and set aside.
3. Cook the mushrooms and onion
Add the mushrooms to the same pot and cook over medium heat for about 5 minutes, or until their released liquid has evaporated. Add the butter and diced onion, then sauté for 8–10 minutes, until the onion is translucent and the mushrooms are nicely browned.
4. Add the seasonings and flour
Add the garlic, thyme, rosemary, coriander, paprika, salt, and pepper. Stir and cook for about 2 minutes, until fragrant. Sprinkle in the flour and stir until it is fully incorporated, then cook for 1 additional minute.
5. Make the gravy
Whisk together the sour cream, ketchup, and chicken stock until smooth. Pour the mixture into the pot and stir until combined with the mushrooms and onions. Return the potatoes to the pot, add the carrots, and gently stir everything together. Remove the pot from the heat while you season the chicken.
6. Season the chicken
Pat the chicken leg quarters dry with paper towels. Drizzle them with oil—I prefer avocado oil—and rub it over the skin and meat. Season both sides with sea salt, black pepper, ground coriander, and smoked paprika. Arrange the seasoned chicken over the potato and mushroom mixture.
7. Bake
Cover the Dutch oven or casserole dish with a lid and bake at 400°F for 45 minutes. Remove the lid, increase the oven temperature to 425°F, and bake for another 45–60 minutes, until the chicken skin is golden and crispy. Check that the thickest part of the chicken has reached at least 165°F without touching the bone. Garnish with fresh parsley or chives before serving.
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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 can be used instead
- 1 teaspoon avocado oil or olive 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…
