Legs baked with cream of mushroom

Ingredients:

• Chicken legs (drumsticks and thighs)
• Salt and pepper to taste
• 2 tablespoons olive oil
• 1 onion, finely chopped
• 2 cloves garlic, minced
• 1 can (10.5 oz) cream of mushroom soup
• 1/2 cup chicken broth
• 1 teaspoon dried thyme (or 1 tablespoon fresh thyme)
• 1/2 cup heavy cream
• 1/2 cup grated Parmesan cheese
• Fresh parsley, chopped, for garnish (optional)

Instructions:

1. Preheat the Oven: Preheat your oven to 375°F (190°C).
2. Season the Chicken: Pat the chicken legs dry with paper towels. Season them with salt and pepper.
3. Sear the Chicken: Heat olive oil in an oven-safe skillet over medium-high heat. Sear the chicken legs on all sides until they are golden brown. This helps to lock in the juices and adds flavor.
4. Saute Onions and Garlic: Add chopped onions to the skillet and sauté until they are soft and translucent. Add minced garlic and cook for another 1-2 minutes until fragrant.
5. Prepare the Sauce: Pour in the cream of mushroom soup and chicken broth. Stir in thyme. Bring the mixture to a simmer.
6. Add Cream and Parmesan: Reduce the heat to low and add heavy cream and grated Parmesan cheese. Stir until the cheese is melted and the sauce is smooth.
7. Combine and Bake: Place the seared chicken legs back into the skillet, coating them with the mushroom sauce. Transfer the skillet to the preheated oven.
8. Bake: Bake the chicken in the oven for about 30-40 minutes or until the chicken reaches an internal temperature of 165°F (74°C).
9. Garnish and Serve: Once the chicken is cooked through, remove it from the oven. Garnish with chopped parsley if desired. Serve the chicken legs with the creamy mushroom sauce over rice, pasta, or mashed potatoes.

This dish is sure to be a hit with its rich and flavorful mushroom sauce complementing the tender baked chicken. Enjoy your meal!