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Legs baked with cream of mushroom

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Ingredients:

  • 8 chicken legs (drumsticks), skin-on and bone-in
  • 1 can (10.5 oz) cream of mushroom soup (you can use low-sodium or any variation you prefer)
  • 1/2 cup sour cream (optional for extra creaminess)
  • 1 tablespoon olive oil (for searing)
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1/2 teaspoon smoked paprika (optional, for added flavor)
  • Salt and pepper, to taste
  • Fresh parsley or thyme, chopped (for garnish)

Instructions:

  1. Preheat the Oven:
    • Preheat your oven to 375°F (190°C).
  2. Prepare the Chicken Legs:
    • Pat the chicken legs dry with paper towels. This helps the skin crisp up during baking.
    • Season the chicken legs generously with salt, pepper, garlic powder, onion powder, and smoked paprika (if using).
  3. Sear the Chicken (Optional but Recommended):
    • In a large oven-safe skillet or frying pan, heat the olive oil over medium-high heat.
    • Once hot, add the chicken legs to the pan and sear for about 2-3 minutes on each side until the skin is golden and crispy. This step helps to lock in the flavor and adds a bit of extra texture to the chicken.
  4. Make the Creamy Mushroom Sauce:
    • In a separate bowl, combine the cream of mushroom soup and sour cream (if using). Stir until smooth.
    • Taste the mixture and add a pinch of salt and pepper as needed. If you want to add extra flavor, you can stir in some dried herbs like thyme or rosemary.
  5. Assemble the Dish:
    • If you’ve seared the chicken, remove it from the pan and set it aside.
    • Pour the mushroom soup mixture into the bottom of the skillet (or a separate baking dish if you prefer).
    • Place the chicken legs on top of the soup mixture. Spoon some of the sauce over the chicken to ensure it’s coated evenly.
  6. Bake:
    • Cover the dish with aluminum foil to keep the chicken moist while baking.
    • Bake the chicken legs in the preheated oven for 35-40 minutes, or until they reach an internal temperature of 165°F (74°C).
    • After 35 minutes, remove the foil and bake for an additional 10-15 minutes to allow the chicken skin to become crispy and golden brown.
  7. Serve:
    • Once the chicken is fully cooked, remove from the oven and let it rest for 5 minutes.
    • Garnish with freshly chopped parsley or thyme, if desired.
    • Serve the chicken legs with the creamy mushroom sauce spooned over the top. Pair with mashed potatoes, rice, or steamed vegetables for a complete meal.

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