Chicken Legs with Cream of Mushroom Soup

1Preparation Preheat the oven to 375°F (190°C).

2Preparing the Chicken Legs (4) Season the chicken legs (4) with salt and black pepper on both sides.

3Cooking the Chicken Legs (4) In a large skillet, heat 1 tablespoon of butter (2 tablespoons) over medium-high heat. Add the chicken legs (4) and cook until browned, about 4-5 minutes per side. Remove the chicken legs (4) from the skillet and set aside.

4Preparing the Cream of Mushroom Soup In the same skillet, melt the remaining tablespoon of butter (2 tablespoons). Add the chopped onion (1 small) and cook until softened, about 2-3 minutes. Add the sliced mushrooms (8 ounces) and minced garlic (2 cloves). Cook until the mushrooms (8 ounces) have released their moisture and are golden brown, about 5-6 minutes.

5Making the Roux Sprinkle the flour over the mushrooms (8 ounces) and stir well to coat. Cook for 1-2 minutes, stirring constantly.

6Adding the Chicken Broth (2 cups) Slowly pour in the chicken broth (2 cups) while stirring constantly. Bring the mixture to a simmer and cook until thickened, about 5 minutes.

7Finishing the Cream of Mushroom Soup Stir in the heavy cream (1 cup) and dried thyme (1 teaspoon). Season with salt and black pepper to taste. Cook for an additional 2-3 minutes.

8Combining the Chicken Legs (4) and Mushroom Soup Return the chicken legs (4) to the skillet, nestling them into the mushroom soup. Cover the skillet with a lid or aluminum foil.

9Baking the Chicken Legs (4) Transfer the skillet to the preheated oven and bake for 35-40 minutes, or until the chicken legs (4) are cooked through and tender.

10Serve and Enjoy Serve the chicken legs (4) with the creamy mushroom soup sauce. Optionally, garnish with fresh thyme and enjoy!