Indulge your taste buds in a culinary symphony of flavors with this delectable recipe for Baked Chicken Legs with Cream of Mushroom Sauce. This dish is a perfect union of succulent chicken, golden-brown and crisped to perfection, paired with a luxuriously creamy mushroom sauce that elevates the entire dining experience. The combination of earthy mushrooms, aromatic garlic, and savory Parmesan cheese creates a sauce that not only coats each chicken leg but also tantalizes the palate with its richness.
The journey begins by expertly seasoning the chicken legs, ensuring a perfect balance of flavors. A quick sear in olive oil imparts a delightful crispiness to the exterior, sealing in the juices for a moist and tender interior. The stage is then set in a fragrant sauté of finely chopped onions and minced garlic, creating a flavorful foundation for the luscious mushroom sauce.
The magic unfolds as the cream of mushroom soup and chicken broth join the ensemble, transforming the skillet into a simmering cauldron of savory goodness. Thyme, with its aromatic notes, adds depth to the symphony of flavors. The crescendo arrives with the addition of heavy cream and Parmesan cheese, resulting in a velvety sauce that clings lovingly to each piece of chicken.
The grand finale takes place in the oven, where the chicken legs bake to golden perfection, absorbing the essence of the creamy mushroom sauce. As the dish emerges, adorned with a sprinkle of fresh parsley, it promises not just a meal but a culinary masterpiece that delights the senses. Serve this exquisite creation over a bed of rice, pasta, or mashed potatoes, and savor the symphony of flavors that is Baked Chicken Legs with Cream of Mushroom Sauce – a gastronomic experience that transcends the ordinary.
Ingredients:
- Chicken legs (drumsticks and thighs)
- Salt and pepper to taste
- 2 tablespoons olive oil
- 1 onion, finely chopped
- 2 cloves garlic, minced
- 1 can (10.5 oz) cream of mushroom soup
- 1/2 cup chicken broth
- 1 teaspoon dried thyme (or 1 tablespoon fresh thyme)
- 1/2 cup heavy cream
- 1/2 cup grated Parmesan cheese
- Fresh parsley, chopped, for garnish (optional)
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