Prepare to transform your dinner table with a mouthwatering French-inspired dish that will make your taste buds dance with joy! These Chicken Legs with Dijon Cream are not just a meal, but a culinary journey that combines crispy, golden-brown chicken with a luxuriously rich and tangy cream sauce that will have everyone begging for seconds. Whether you're looking to impress dinner guests or treat yourself to a restaurant-quality meal at home, this recipe is your ticket to gastronomic bliss.
Prep Time: 10 mins
Cook Time: 40 mins
Total Time: 50 mins
Cuisine: French
Serves: 4 servings
Ingredients
- 4 chicken legs
- 1 cup heavy cream
- 2 tbsp Dijon mustard
- 1 tbsp olive oil
- 2 cloves garlic, minced
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions
- Preheat the oven to 375°F (190°C). Remove chicken legs from refrigerator and let them sit at room temperature for 15 minutes to ensure even cooking.
- Pat the chicken legs dry with paper towels. Season generously on all sides with salt and freshly ground black pepper.
- Heat olive oil in a large oven-safe skillet over medium-high heat. Once the oil is shimmering, carefully place chicken legs skin-side down to achieve a golden-brown crispy skin.
- Sear the chicken legs for 5-6 minutes until the skin turns golden and crisp. Flip and cook the other side for 3-4 minutes.
- Remove chicken legs from the skillet and set aside. In the same skillet, add minced garlic and sauté for 30 seconds until fragrant.
- Pour in heavy cream and Dijon mustard, whisking to combine. Scrape any browned bits from the bottom of the skillet to incorporate extra flavor.
- Return chicken legs to the skillet, nestling them into the cream sauce. Transfer the skillet to the preheated oven.
- Bake for 30-35 minutes, or until chicken reaches an internal temperature of 165°F (74°C). The sauce should be slightly thickened and bubbling.
- Remove from oven and let rest for 5 minutes. The sauce will continue to thicken during this time.
- Garnish with freshly chopped parsley. Serve hot, spooning the creamy Dijon sauce over the chicken legs.
Tips
- • Room Temperature Magic: Always let your chicken sit out for 15 minutes before cooking to ensure even heat distribution and perfectly cooked meat.• Crispy Skin Secret: Pat the chicken legs completely dry before seasoning. Moisture prevents that irresistible golden-brown crispiness.• Skillet Selection: Use a heavy, oven-safe skillet to seamlessly transition from stovetop to oven without losing any delicious browned bits.• Temperature is Key: Use a meat thermometer to check that chicken reaches the safe internal temperature of 165°F (74°C).• Sauce Consistency: Let the sauce rest for a few minutes after cooking - it will naturally thicken and become even more luxurious.• Garnish Freshness: Sprinkle fresh parsley just before serving to add a bright, fresh contrast to the rich cream sauce.
Nutrition Facts
Calories: 420kcal
Carbohydrates: 2g
Protein: 35g
Fat: 30g
Saturated Fat: 15g
Cholesterol: 180mg
