Fried chicken legs on a bed of creamy mushrooms
- 1 kg chestnut mushrooms
- 1 kg chicken legs (thighs and drumsticks)
- 200 ml rice cream or cooking cream
- 1 onion
- 2 cloves of garlic
- oil, salt and pepper
Season the chicken legs with salt and pepper and sear in a pan in a little oil. Once a golden crust has formed on the outside, transfer the chicken pieces to an ovenproof dish, cover, and bake at 180°C for about an hour.
Add the chopped onion and garlic to the remaining juices in the pan and sauté until translucent. Add the washed and quartered mushrooms and fry until golden brown. Remove the mushrooms and blend the onions and juices using a stick blender. Return the mushrooms to the pan, add the cream, bring to the boil and sprinkle with herbs at the very end.
To serve, spoon the creamy mushrooms onto a plate and arrange the chicken legs on top.