One of my favorite, inexpensive weekend meals. Very little active cooking time, but a lot of great flavor.
Serves: 4
Prep Time: 10 minutes
Cook Time: 1 hour, 15 minutes
Ingredients:
6-8 chicken legs (fresh or thawed if frozen)
1 large onion
4 oz. Baby Bella mushrooms (sliced)
2 tbsp onion Powder
2 tbsp garlic Powder
1 tsp Paprika
Salt and Pepper (to taste)
5 tbsp olive oil (divided)
1/2 cup of water
1/2 cup of flour
Instructions:
Preheat oven to 400 degrees
Season chicken legs on both sides with onion powder, garlic powder, paprika salt and pepper.
Heat 1-2 tbsp olive oil in a saucepan on medium heat. Once oil is hot add half of chicken legs to pan and brown, about 5-6 minutes, flipping to brown both sides. Repeat steps with remaining chicken.
Move chicken to a casserole dish and put in the oven for 45 minutes.
Clean the pan you used for browning the chicken, add tbsp of Olive oil to the pan along with sliced onion and mushrooms. Saute on low heat until soft and onions are translucent. Remove from pan.
Once chicken is done add the legs back to your saucepan and add your onion mixture over the top of the chicken. Add flour and water to a small bowl, mix well and add to your pan. Cover and simmer on low until gravy thickens.
Serve with mashed potatoes or white rice.