Smothered Chicken Legs with Mushroom Gravy

This comforting dish features tender chicken legs smothered in a rich mushroom gravy, combining traditional Southern flavors with a creative twist of fresh herbs. The savory notes from the chicken and the umami depth of the mushrooms create a satisfying meal perfect for any occasion. This recipe is gluten-free and caters to those looking for hearty yet balanced flavors.

Ingredients:

• 4 chicken legs (thigh and drumstick)
• 1 cup sliced mushrooms (cremini or button)
• 1 medium onion, chopped
• 3 cloves garlic, minced
• 2 cups chicken broth (gluten-free)
• 1 tablespoon Worcestershire sauce
• 1 teaspoon dried thyme
• 1 teaspoon smoked paprika
• Salt and pepper to taste
• 2 tablespoons olive oil
• 2 tablespoons fresh parsley, chopped (for garnish)

Instructions:

1. Preheat your oven to 375°F (190°C).
2. In a large oven-safe skillet, heat olive oil over medium-high heat. Season the chicken legs with salt, pepper, and smoked paprika.
3. Sear the chicken legs in the skillet until golden brown on all sides, about 5-7 minutes. Remove and set aside.
4. In the same skillet, add the chopped onion and sliced mushrooms. Sauté until the onion is translucent and mushrooms are browned, about 5 minutes.
5. Add minced garlic, thyme, and Worcestershire sauce to the skillet, stirring for another minute until fragrant.
6. Pour in the chicken broth, scraping the bottom of the skillet to release any browned bits. Bring to a simmer.
7. Return the chicken legs to the skillet, ensuring they are submerged in the gravy. Cover the skillet with a lid or aluminum foil.
8. Transfer the skillet to the preheated oven and bake for 30-35 minutes, or until the chicken is cooked through and reaches an internal temperature of 165°F (74°C).
9. Remove from the oven and let rest for a few minutes before serving. Garnish with fresh parsley.