Creamy Baked Chicken Legs with Mushroom Sauce in the Oven (Print version)

Tender oven-baked chicken legs covered in a rich mushroom cream sauce with garlic, onion, paprika, and parsley.

# Ingredients:

For the chicken

01 - 4 large chicken legs, about 2 1/2 lb (1.1 kg)
02 - 1 1/2 teaspoons kosher salt
03 - 1/2 teaspoon black pepper
04 - 1 teaspoon sweet paprika
05 - 2 tablespoons olive oil

For the mushroom sauce

06 - 10 oz (280 g) cremini mushrooms, sliced
07 - 1 medium yellow onion, finely chopped
08 - 3 cloves garlic, minced
09 - 1/2 teaspoon dried thyme
10 - 1 can (10.5 oz or 298 g) condensed cream of mushroom soup
11 - 1/2 cup (120 ml) whole milk
12 - 1/2 cup (120 ml) low-sodium chicken broth
13 - 1 teaspoon Dijon mustard, optional
14 - 2 tablespoons chopped fresh parsley, for serving

# Instructions:

01 - Heat the oven to 375°F. Lightly grease a 9x13-inch baking dish or another oven-safe dish that fits the chicken legs in one layer.
02 - Pat the chicken legs dry. Season all over with salt, pepper, and paprika.
03 - Heat olive oil in a large skillet over medium-high heat. Sear the chicken legs for 4-5 minutes per side, until golden. Transfer them to a plate.
04 - Add mushrooms and onion to the same skillet. Cook for 6-8 minutes, stirring often, until the mushrooms release their liquid and begin to brown.
05 - Stir in garlic and thyme for 30 seconds. Whisk together the cream of mushroom soup, milk, broth, and Dijon, then add it to the skillet and scrape up the browned bits.
06 - Place the chicken legs in the baking dish and spoon the mushroom sauce over the top. Cover tightly with foil and bake for 40 minutes.
07 - Remove the foil and bake for 15-20 minutes more, until the sauce is bubbling and the chicken reaches at least 165°F in the thickest part.
08 - Let the chicken rest for 5-10 minutes. Sprinkle with parsley and serve with plenty of mushroom sauce.

# Good to know:

01 - For more tender dark meat, cook chicken legs past the minimum safe temperature to about 175-185°F.
02 - Let the dish rest before serving so the sauce thickens slightly.

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