OVEN BAKED CHICKEN LEGS WITH CREAMY MUSTARD SAUCE
These oven baked chicken legs are tender, juicy and packed full of flavor with the addition of a creamy mustard pan sauce. They are just so good you’ll need to make extra!
Servings: 6 servings
Calories: 930kcal
Ingredients
- 6 Chicken Leg Quarters
- 1 teaspoon Kosher Salt
- ½ teaspoon Fresh Cracked Pepper
- 2 tablespoon Duck Fat, Rendered Bacon Fat, Lard or other cooking fat
- ⅓ Cup Shallots
- ½ Cup Cream
- 1 tablespoon Ancient Mustard (or other Whole Grain mustard)
- Parsley for garnish
Instructions
- Preheat the oven to 400 degrees.
- Use a dutch oven or other heavy bottom pot that has a lid for this recipe.
- Heat the pot over high heat and add in the fat to the pan. While the fat is heating, season the chicken with the salt and pepper. When the fat is hot, brown the leg sections for 4 minutes a side.
- Once all the leg sections have been browned, add them back into the pot, cover and place in the preheated oven for 18 minutes.
- Remove from the oven. Remove the lid and pull the chicken out of the pot. Set aside, covered with foil. Place the pot back over medium-high heat and add in the shallots.
- Stir the pan juice and shallot mixture, scraping up the brown bits from the bottom of the pot. When the mixture has reduced by ½, add in the cream and mustard. Stir will and cook for 2-3 minutes or until the mixture has thickened enough to coat the back of a spoon.
- Pour the creamy mustard sauce over the chicken, garnish with the parsley and serve immediately.
- Enjoy and Happy Eating!
Notes
We want to cook the chicken until the juices run clear. If you notice that you have some pink juice on the plate after you remove the chicken from the oven, simply place the chicken in some foil and put back in the oven for a couple more minutes. Typically leg quarters are cooked in 18 to 20 minutes, depending on the oven and the size of the leg.
Also, if your sauce is too thick: add water by the tablespoon. If it is too thin, continue to reduce.
Nutrition
Calories: 930kcal