Creamy Baked Chicken Mushroom (Print Version)

Chicken legs baked with creamy mushroom sauce, herbs, and garlic for a rich, comforting meal.

# Ingredients:

→ Poultry

01 - 4 chicken legs

→ Sauce Base

02 - 300 grams cream of mushroom soup
03 - 120 millilitres whole milk

→ Aromatics

04 - 1 medium onion, finely chopped
05 - 2 cloves garlic, minced

→ Seasonings

06 - Salt, to taste
07 - Black pepper, to taste
08 - 1 teaspoon paprika

→ Cooking Fats

09 - 2 tablespoons olive oil

→ Garnish

10 - Fresh parsley, chopped

# Instructions:

01 - Preheat the oven to 190°C.
02 - In a bowl, whisk together cream of mushroom soup and milk until smooth. set aside.
03 - Pat chicken legs dry and season thoroughly with salt, pepper, and paprika.
04 - Heat olive oil in a skillet over medium heat. Add chicken legs and sear on all sides until golden brown. Transfer chicken to a plate.
05 - In the same skillet, add chopped onion and minced garlic. Cook until softened and fragrant.
06 - Arrange chicken legs in a single layer in a baking dish. Distribute sautéed onions and garlic evenly over the chicken.
07 - Pour the mushroom soup mixture evenly over the chicken and aromatics.
08 - Cover the dish tightly with foil and bake for 45 minutes.
09 - Remove foil and continue baking for 15 minutes, or until the chicken is fully cooked and the sauce is bubbling.
10 - Sprinkle chopped fresh parsley over the finished dish before serving.

# Notes:

01 - For added flavour, brown the chicken thoroughly during searing.

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