BAKED LEGS WITH CREAM OF MUSHROOM

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:

1. Preheat your oven to 375°F (190°C).
2. Season the chicken legs with salt and pepper on both sides.
3. 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.
4. 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.
5. Add the sliced mushrooms to the skillet and cook until they release their moisture and begin to brown, approximately 5 minutes.
6. 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.
7. Return the browned chicken legs to the skillet, coating them with the mushroom sauce.
8. 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).
9. Once baked, remove the skillet from the oven and let it rest for a few minutes.
10. Serve the chicken legs with the creamy mushroom sauce spooned over the top. Optionally, garnish with fresh herbs, such as parsley.
11. Enjoy your delicious creamy baked chicken legs with mushroom sauce!