Ingredients
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1 1/2 lbs chicken leg quarters (about 2 leg quarters)
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2 tbsp olive oil, divided
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1 1/2 yellow onions, thinly sliced
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1 1/2 (10 oz) pkgs mushrooms
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2 cloves garlic, minced
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2 1/4 cups reduced-sodium chicken broth, divided
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2 tbsp all-purpose flour
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1/2 cup light sour cream
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1 (16 oz) box rotini pasta
Steps
1
Preheat oven to 350° F. Place chicken leg quarter skin-side down on a cutting board. Look for the line of fat between the drumstick and thigh. Using a sharp knife, cut through the joint, separating the drumstick from the thigh. Season chicken with salt and pepper.
2
In a 12” oven-safe skillet, heat 1 tablespoon oil over medium. Add chicken and cook until golden, 4 to 5 minutes per side. Transfer to a plate and set aside.
3
To skillet, add remaining 1 tablespoon oil. Add onions and cook until softened and slightly caramelized, 8 to 10 minutes. Add whole mushrooms and brown 5 to 6 minutes, then add garlic and cook 30 seconds. Season with salt and pepper. Pour in ¼ cup broth and let reduce 3 to 5 minutes, scraping bottom brown bits with wooden spoon.
4
Sprinkle flour over skillet and mix until a slight paste forms. Add remaining 2 cups broth. Season with salt and pepper. Reduce heat to low and simmer 5 minutes.
5
Remove skillet from heat and stir in sour cream. Return chicken to skillet, arranging between mushrooms. Braise in oven until chicken reaches an internal temperature of 165° F, 30 to 35 minutes.
6
Meanwhile, cook pasta according to package directions. Serve braised chicken and mushrooms over pasta.
