PREPARATION:
1st Step
Prepare the oven to 375 degrees Fahrenheit (190 degrees Celsius). This will ensure that it is ready when the poultry needs to be baked.
2nd Step
Rinse the chicken legs in cold water before patting them dry with paper napkins. Season them generously with salt and pepper.
3rd Step
Large oven-safe skillet or roasting pan should be heated over medium-high heat. Add olive oil and allow it to simmer. Place the chicken legs in a skillet and sear them for approximately 3 to 4 minutes per side or until golden brown. This will assist in preserving the liquids and adding flavor.
4th Step
In a skillet, combine the diced onion, minced garlic, and mushroom slices. Cook for approximately 5 minutes, or until the shallots are translucent and the mushrooms begin to release their moisture.
5th Step
In a separate basin, thoroughly combine the cream of mushroom soup and milk. This mixture should be poured over the chicken thighs and vegetables in the pan.
6th Step
Sprinkle thyme and rosemary with dried herbs over the chicken and sauce. These botanicals will impart a delightful aroma and flavor to the dish. To ensure that everything is evenly crusted, stir gently.
7th Step
Use aluminum foil or a lid if your skillet has one to cover the pan. Place in a preheated oven and bake for 35 to 40 minutes, or until the chicken legs are fully cooked and the sauce is simmering.
WE ARE REMOVING SCAMMERS FROM THE GROUP.
This is the third time we’re making this meal this week. It’s just that amazing!
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