Baked chicken legs with cream of mushroom sauce is a comforting and flavorful dish that is easy to prepare. Here’s a simple recipe to make this delicious meal:
Ingredients:
- 6 chicken legs (drumsticks and thighs)
- Salt and pepper, to taste
- 2 tablespoons olive oil
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 can (10.5 ounces) cream of mushroom soup
- 1/2 cup chicken broth or water
- 1 teaspoon dried thyme (or use fresh thyme if available)
- 1/2 teaspoon paprika
- Fresh parsley, chopped (for garnish, optional)
Instructions:
- Preheat your oven to 375°F (190°C).
- Season the chicken legs with salt and pepper according to your taste.
- In a large oven-safe skillet or baking dish, heat the olive oil over medium-high heat. Add the chicken legs and brown them on all sides until golden, about 4-5 minutes per side. Remove the chicken legs from the skillet and set aside.
- In the same skillet, add chopped onions and minced garlic. Sauté until the onions are translucent and fragrant, about 2-3 minutes.
- Add the cream of mushroom soup, chicken broth or water, dried thyme, and paprika to the skillet. Stir well to combine and bring the mixture to a simmer.
- Return the chicken legs to the skillet, nestling them into the mushroom sauce.
- Cover the skillet with a lid or aluminum foil and transfer it to the preheated oven.
- Bake the chicken legs for about 30-35 minutes or until the chicken is cooked through (internal temperature reaches 165°F or 75°C) and the sauce is bubbly and slightly thickened.
- If desired, broil the chicken legs for an additional 2-3 minutes after baking to brown the tops slightly.
- Remove the skillet from the oven and let it rest for a few minutes.
- Garnish with chopped fresh parsley before serving, if using.
- Serve the baked chicken legs with cream of mushroom sauce hot, accompanied by your favorite side dishes such as rice, mashed potatoes, or steamed vegetables.
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