Baked Leg with Cream of Mushroom

Baked leg with mushroom cream
“Tender and juicy baked leg combined with a rich, creamy mushroom sauce. The flavors combine beautifully and create a comforting and filling meal. A classic dish perfected. Highly recommended!”

Ingredients:

• 4 chicken legs
• 1 can (10.5 ounces cream of mushroom soup
• 1/2 cup milk
• 1 onion, chopped
• 2 cloves garlic, minced
• Salt and pepper to taste
• 1 teaspoon paprika
• 2 tablespoons olive oil
• Chopped fresh parsley (for garnish)

Instructions:

Preheat the oven to 375° Preheat F (190°C).
Mix the cream of mushroom soup and milk in a bowl. Put aside.
Season the chicken thighs with salt, pepper and paprika.
Heat the olive oil in a frying pan over medium heat.Add the chicken thighs and fry until golden brown on all sides.
Remove the chicken and fry the onion and garlic in the same pan until soft.
Place the chicken legs in a baking dish. Pour the sautéed onions and garlic over the chicken.
Pour the mushroom cream mixture over the chicken.Cover the baking dish with aluminum foil and bake for 45 minutes.
Uncover and bake for another 15 minutes or until the chicken is cooked through.
Garnish with fresh parsley before serving.

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