INGREDIENTS
6 chicken legs (other parts of chicken can be used)
125 g of champignons
230 ml of broth
100 ml of dry white wine
80 ml of light cream (sour cream can be used)
2 tablespoons of mustard
30 g of butter
10 g of olive oil
3 cloves of garlic
Thyme
Salt and pepper to taste
PREPARATION
1. Heat up a pan and melt the butter in it, then add olive oil.
2. Dry the chicken legs on paper towels thoroughly. Fry them in the pan with a little space between the legs to make them crunchier. When golden crust appears, take the chicken out of the pan.
3. Cut the mushrooms into quarters, and fry them in the same pan.
4. Add cloves of garlic, then the wine.
5. Pour in the broth, then add mustard (choose a good one).
6. Bring it to a boil and add the cream.
7. Cook the sauce for 10-15 minutes to get it thick, then add salt and pepper to taste.
8. Pour the sauce in a roasting tray to cover the bottom at least 3 cm high (a small ceramic dish would be the most convenient).
9. Place the chicken legs crust-up in the tray. Sprinkle thyme over the meal.
9. Roast for 15-20 minutes at 180°C.