Wash and dry chicken drumsticks with paper towels. Add chicken spices, some salt and pepper. If there are no spices for chicken, add your favorites, or just salt with pepper. Stir the meat well so that the spices are evenly distributed.
Heat vegetable oil in a pan and lay the chicken. Fry on all sides until golden brown.
Rinse the champignons, no need to clean. Cut into slices depending on the size of the mushrooms.
Put the meat on the dish, and put the chopped mushrooms in the pan, if necessary add more oil. Salt a little and fry for 5-10 minutes.
Then add finely chopped garlic to the mushrooms, cook for about a minute.
Pour wine into the mushrooms and keep stirring constantly over a fire until the wine evaporates almost completely.
Add flour and mustard to the pan, this time I had what kind of mustard it would be in grains not in principle.
Pour over the cream and mix thoroughly. Bring to a boil and season if necessary, just remember that the meat is already salty. If the sauce is too thick, it can be diluted with boiled water or broth and brought back to a boil.
Pour the sauce into a baking dish, if you have a frying pan without a handle or with a removable pan, bake it directly in it. Put the meat in the sauce. Put in an oven preheated to 180 degrees and bake for about 20-30 minutes, depending on how long the meat was fried. If you do not want to bake, simply cover the pan with a lid and simmer over low heat for 30 minutes.
Serve hot with any side dish.
Chicken legs in a creamy sauce with wine and mushrooms are very tasty, hearty, juicy and aromatic. It is very simple to prepare such a dish; it is perfect for any side dish or just with a vegetable salad. Mushrooms are wonderful combined with cream and meat, the wine gives a light aromatic note, as well as makes the dish juicy and tender.