Instructions:
Preheat your oven to 375°F (190°C).
In a large skillet, melt the butter over medium heat. Add the chopped onion, minced garlic, and sliced mushrooms. Sauté them until they become tender and the mushrooms start to brown.
Season the chicken legs with salt, pepper, and dried thyme.
Remove the mushroom mixture from the skillet and set it aside.
In the same skillet, place the chicken legs and cook them over medium-high heat for a few minutes on each side, just until they get a golden brown color.
In a separate bowl, mix the cream of mushroom soup, chicken broth, and heavy cream. Stir well until the mixture is smooth.
Place the chicken legs in a baking dish. Pour the mushroom sauce over the chicken.
Sprinkle the sautéed mushroom and onion mixture over the chicken.
If you like, you can top the dish with grated Parmesan cheese for an extra layer of flavor.
Cover the baking dish with foil and bake for about 45-60 minutes, or until the chicken is cooked through and reaches an internal temperature of 165°F (74°C).
Remove the foil during the last 10-15 minutes of baking to let the top brown and form a crust.
Once the chicken is cooked and the sauce is bubbling, remove it from the oven.
Garnish with fresh parsley for a burst of color and added flavor.
This dish is perfect when served with rice, pasta, or crusty bread to soak up the delicious mushroom cream sauce. Enjoy your creamy mushroom baked chicken legs!
