Get ready for a cozy and indulgent meal with our Legs Baked with Cream-of-Mushroom recipe. This mouthwatering dish combines tender chicken legs with a rich and creamy mushroom sauce, creating a delightful combination of flavors. Whether you’re looking for a comforting weeknight dinner or planning a special gathering, this recipe is sure to impress. The creamy sauce envelops the chicken legs, infusing them with savory goodness, while the oven baking ensures juicy and flavorful results. Don’t miss the opportunity to try this delectable dish that will leave you craving more.
Ingredients:
- 6 chicken legs
- 1 can cream of mushroom soup (10.5 oz / 298 g)
- 1/2 cup chicken broth (120 ml)
- 1/2 cup heavy cream (120 ml)
- 1 tablespoon Worcestershire sauce
- 1 teaspoon garlic powder
- 1/2 teaspoon dried thyme
- Salt and pepper to taste
- Fresh parsley, chopped (for garnish)
Directions:
- Preheat your oven to 375°F (190°C).
- Season the chicken legs with salt, pepper, garlic powder, and dried thyme, ensuring they are evenly coated.
- In a mixing bowl, whisk together the cream of mushroom soup, chicken broth, heavy cream, and Worcestershire sauce until well combined.
- Place the seasoned chicken legs in a baking dish, arranging them in a single layer.
- Pour the cream-of-mushroom mixture over the chicken legs, ensuring they are well coated.
- Cover the baking dish with foil and bake in the preheated oven for 30 minutes.
- After 30 minutes, remove the foil and continue baking for an additional 20-25 minutes, or until the chicken legs are golden brown and cooked through.
- Once done, remove from the oven and let the dish rest for a few minutes to allow the flavors to settle. Sprinkle the chopped parsley over the top for a fresh and vibrant touch.
Notes:
- You can customize this recipe by adding additional seasonings or herbs according to your taste preferences. Consider experimenting with rosemary, paprika, or thyme to enhance the flavors.
- If you prefer a lighter version, you can use low-fat or light cream instead of heavy cream. The sauce will still be creamy and delicious.
- For a gluten-free option, make sure to choose a gluten-free cream of mushroom soup or prepare your own homemade mushroom sauce from scratch.
- If you don’t have chicken broth on hand, you can substitute it with vegetable broth or water.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven or on the stovetop to maintain the chicken’s tenderness.