Ingredients
1/4 cup flour (gluten-free optional)
1/2 teaspoon salt
1/4 teaspoon ground black pepper
2 lb chicken legs (about 3-4 large chicken legs)
2 tablespoons olive oil
1 can cream of mushroom soup
Directions
1. Go ahead and preheat your oven to 375°F (190°C) so it’s good and hot when you’re ready.
2. In a medium bowl, whisk together the flour, salt, and black pepper.
3. Take each chicken leg and coat it well in the seasoned flour, giving it a gentle shake to remove any excess.
4. In a large skillet, heat the olive oil over medium heat. Add the chicken legs and let them brown on all sides. Just a few minutes per side is enough—you’re looking for a bit of color.
5. Arrange the browned chicken legs snugly in a baking dish. Pour the cream of mushroom soup evenly over the top, making sure each piece is nicely coated.
6. Cover your baking dish with foil and pop it in the oven. Bake for 45-50 minutes, or until the chicken is cooked through and tender.
7. Take off the foil and bake for another 10-15 minutes to let the tops get golden and a little crispy.
8. Serve these cozy chicken legs warm, spooning some of that creamy mushroom sauce over each piece. Enjoy every bite!
