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There’s something about the rich and comforting taste of Creamy Mushroom and Herb Chicken that makes it a family favorite. This dish, featuring tender chicken legs infused with the earthy flavors of mushrooms and a mix of herbs, creates a symphony of flavors in your mouth. The creamy sauce, enriched with the softness of milk and the boldness of spices, coats the chicken perfectly, making each bite a delightful experience.
Ingredients:
- 4 chicken legs
- 1 can (10.5 oz) 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
- Fresh parsley, chopped (for garnish)
- Preheat the oven to 375°F (190°C).
- In a bowl, mix together the cream of mushroom soup and milk. Set aside.
- Season the chicken legs with salt, pepper, and paprika.
- Heat olive oil in a skillet over medium heat. Add the chicken legs and sear until browned on all sides.
- Remove the chicken and sauté the onion and garlic in the same skillet until soft.
- Place the chicken legs in a baking dish. Pour the sautéed onions and garlic over the chicken.
- Pour the cream of mushroom mixture over the chicken.
- Cover the baking dish with foil and bake for 45 minutes.
- Uncover and bake for an additional 15 minutes or until the chicken is fully cooked.
- Garnish with fresh parsley before serving.
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