Baked Chicken Legs with Cream of Mushroom Sauce Recipe

Instructions:

1. Preheat the Oven:

. Preheat your oven to 375°F (190°C).

2. Prepare the Chicken Legs:

. Pat the chicken legs dry with a paper towel.

. Season them generously with salt, pepper, and paprika.

. Heat olive oil in a skillet over medium-high heat. Sear the chicken legs for 2-3 minutes on each side until golden brown. Remove and set aside.

3. Make the Mushroom Sauce:

. In the same skillet, add the chopped onions and sauté for 2-3 minutes until translucent.

. Add the minced garlic and sliced mushrooms (if using) and cook for another 2 minutes.

. Stir in the cream of mushroom soup, heavy cream (or milk), chicken broth, and thyme. Mix well and bring to a gentle simmer. Adjust seasoning with salt and pepper.

4. Assemble the Dish:

. Pour the mushroom sauce into a baking dish.

. Arrange the seared chicken legs on top of the sauce.

5. Bake:

. Cover the dish with aluminum foil and bake in the preheated oven for 35-40 minutes.

. Remove the foil and bake for an additional 10-15 minutes, or until the chicken legs are cooked through (internal temperature should reach 165°F/75°C) and slightly crispy on top.

6. Serve:

. Garnish with freshly chopped parsley if desired.

. Serve with mashed potatoes, rice, or steamed vegetables for a complete meal.

Tips:

. For extra flavor, marinate the chicken legs in a mix of garlic, olive oil, and herbs for an hour before cooking.

. If you prefer a thicker sauce, you can add a slurry (1 tablespoon of cornstarch mixed with 2 tablespoons of water) during step 3.

Enjoy your Baked Chicken Legs with Cream of Mushroom Sauce!