Créé avec l’IA
Creamy Chicken Legs with Cilantro
50 min 295 kcal par portion Moyen
Ingrédients
4 Portions
- chicken legs4 pieces
- milk1 cup
- flour2 tablespoons
- cilantro1/4 cup
- lemon juice1 lemon
- olive oil1 tablespoon
- chili powder1 teaspoon
- salt1/2 teaspoon
- black pepper1/4 teaspoon
Instructions
- 1
Preheat your oven to 375°F (190°C).
- 2
In a small bowl, mix the flour, chili powder, salt, and black pepper.
- 3
Pat the chicken legs dry with paper towels and coat them with the flour mixture.
- 4
Heat the olive oil in a large oven-safe skillet over medium-high heat.
- 5
Add the chicken legs to the skillet and brown them on all sides, about 5-7 minutes.
- 6
Once browned, remove the chicken legs from the skillet and set them aside.
- 7
In the same skillet, add the milk and bring it to a simmer, scraping up any browned bits from the bottom of the pan.
- 8
Return the chicken legs to the skillet, cover, and transfer the skillet to the preheated oven.
- 9
Bake for 25-30 minutes, or until the chicken is cooked through and the internal temperature reaches 165°F (74°C).
