We all love chicken. For one thing it is a versatile meat, but it is also very inexpensive. The problem with chicken is coming up with new recipes for it! We eat it a lot here so I am constantly trying to find a new way to prepare it. I came up with this just fooling around and the entire family just loves it! I don’t know why I call it Chicken Surprise other than I was so surprised how well it came out! This is a rather low carb meal too, for those of us who care. 🙂
- 4-5 whole chicken legs
- 1 large onion
- 2 cups sliced mushrooms (white, Bella, or Portobello)
- 3 small cloves of garlic, crushed and lightly chopped.
- Seasoned salt
- Canola oil
- 32 ounces of chicken broth
- 16 ounces of heavy cream
- 1/2 stick of butter
- Salt and pepper
In a large skillet, coat the bottom of the pan with about an 1/8 of an inch of canola oil and heat to medium high (just below smoking point). Slice the onion in half, remove the skin and then cut each half into large, thin slices. Add to oil and cook until dark golden brown (almost crispy).
In the meantime, take the whole chicken legs and divide them into thighs and drum sticks by cutting them at the “elbow” joint. You save $$ by doing this yourself but if you are intimidated, you could always by 5 of each instead. Season liberally with Seasoned Salt on both sides.
When the onions look almost done, add the garlic. After 30 seconds, remove the onions and garlic from the oil and set aside in a bowl lined with paper towels.
Add half the chicken, skin side down, to the pan and cook until skin is dark golden brown. This usually takes about 5 minutes per side. Remove and set aside then repeat with second batch.
After all the chicken is browned and removed, add the mushrooms to the oil. Cook until tender, about 2 minutes. Remove and place in a separate bowl lined with paper towels.
Drain all the oil and fat from the skillet and then slowly stir in the broth into the hot pan. De-glaze the pan for a minute or two. Turn the heat on high.
Stir the onions into the broth and then add the chicken back to the pan. When the broth begins to boil, cover the pan and reduce to simmer (low). Cook for thirty minutes.
After thirty minutes, check a piece and make sure it is fully cooked. If cooked, remove all the chicken from the pan and reduce the broth in the pan until it is almost like syrup.
Add the butter and melt.
Stir in the cream until it starts to bubble and then remove from heat. Stir in the mushrooms and then add back the chicken. Coat all the pieces.
Salt and pepper to taste.
Serve with the gravy on top. It goes very good with rice!