Ingredients:
- 8 chicken legs
- Salt and pepper to taste
- 2 tablespoons olive oil
- 1 small onion, diced
- 2 cloves garlic, minced
- 8 ounces mushrooms, sliced
- 1 can (10.5 ounces) cream of mushroom soup
- 1/2 cup chicken broth
- 1/2 cup heavy cream
- 1 teaspoon dried thyme
- 1/2 teaspoon dried rosemary
Instructions:
- Preheat your oven to 375°F (190°C).
- Season the chicken legs with salt and pepper on both sides.
- In a large oven-safe skillet or roasting pan, heat olive oil over medium-high heat. Add the chicken legs and brown them on all sides, around 5 minutes per side. Set the browned chicken aside.
- In the same skillet, add diced onion and minced garlic. Sauté until the onion turns translucent and the garlic becomes fragrant, about 2-3 minutes.
- Add the sliced mushrooms to the skillet and cook until they release their moisture and begin to brown, approximately 5 minutes.
- Stir in the cream of mushroom soup, chicken broth, heavy cream, dried thyme, and dried rosemary. Season with salt and pepper as needed. Mix all ingredients well.
- Return the browned chicken legs to the skillet, coating them with the mushroom sauce.
- Place the skillet or roasting pan in the preheated oven and bake for 45-50 minutes, or until the chicken legs are fully cooked, reaching an internal temperature of 165°F (74°C).
- Once baked, remove the skillet from the oven and let it rest for a few minutes.
- Serve the chicken legs with the creamy mushroom sauce spooned over the top. Optionally, garnish with fresh herbs, such as parsley.
- Enjoy your delicious creamy baked chicken legs with mushroom sauce!