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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:
- Preheat the Oven:
- Preheat your oven to 375°F (190°C).
- 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).
- 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.
- 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.
- 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.
- 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.
- 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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