Prep time
15 MIN
Total time
1 H 10 MIN
Serves
4
Recipe in partnership with Tasty

Ingredients

  • Garnish:

Directions

  1. Preheat your oven to 350 degrees. Season your chicken liberally with salt and pepper. In a large saucepan, heat the olive oil over medium/high heat. When the oil is hot, add the chicken to the pan (skin side down) and sear for 5 - 6 minutes, or until the skin is golden brown. Flip and sear for an additional minute, then remove from the pan and set on a plate.
  2. Reduce the heat to low and allow the pan to cool. Pour out the excess fat from the chicken (reserve it in a separate bowl), then add the bacon to the pan. Render the fat out of the bacon on medium low heat for 4 - 5 minutes, or until crispy and golden. Remove the bacon with a slotted spoon and transfer to a plate. Then add all of the mushrooms and garlic, adding back some of the reserved chicken fat if needed. Sweat for 3 -4 minutes, then add the Mushroom Broth. Bring to a gentle boil, then add the chicken and the bacon back to the pan. Transfer the pan to the oven and bake for 40 minutes. 
  3. When ready, remove from the pan from the oven. Take out the cooked chicken legs and set aside on a plate. Place the pan back on high heat and reduce the broth by half, about 4 - 5 minutes, then drizzle in the whipping cream. Swirl the pan to combine into a sauce. Add back the chicken and top with freshly chopped tarragon and serve with a side of mashed potatoes. Enjoy!

Recipe Made With

CAMPBELL’S ® Ready To Use Mushroom Broth

CAMPBELL’S ® Ready To Use Mushroom Broth

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