Almost any recipe made with truly pastured chicken is deluxe, but this one is more so! The chicken leg is tender and full of flavor. The rich sauce as a gravy complements a side of rice or Hasselback potatoes perfectly.
Prep Time: 25 minutes
Cook Time: One hour and 55 minutes
Servings: 4
Ingredients 4 complete chicken legs
1/4 cup butter Flour Mixture 3/4 cup flour
1 1/2 tablespoons paprika
1 1/2 tablespoons seasoned salt
1 1/2 tablespoons ranch powder mix
1 1/2 teaspoons oregano
1 teaspoon cumin
1 teaspoon garlic powder Sauce/Gravy 1/4 cup butter
1/4 cup onions, chopped
1/4 cup flour
2 cups chicken broth
1 cup water
1 1/2 cups cream of mushroom soup (the link is my homemade healthy version)
1/2 cup sour cream Instructions Stir the flour mixture together in a small bowl.
Roll the chicken legs in the mixture and place in a 9″ x 13″ baking pan.
Melt the 1/4 cup of butter and pour over the chicken.
Bake at 400 degrees Fahrenheit for 45 minutes.
For the sauce, sauté the onions in the butter in a large saucepan.
Add the flour and whisk until bubbly.
Add the broth, water, cream of mushroom soup, and sour cream.
After the chicken has baked for 45 minutes, remove it from the oven and pour the sauce over the chicken.
Lower the oven temperature to 350 degrees Fahrenheit and bake for one hour. Republished from Your Family Farmer….