Preheat Oven & Prep Sauce: Preheat oven to 375°F (190°C). In a small bowl, whisk together the cream of mushroom soup and milk until smooth. Set aside.

Season and Sear Chicken: Pat the chicken legs completely dry. Season generously on all sides with salt, pepper, and paprika. Heat olive oil in a large oven-safe skillet over medium-high heat. Sear the chicken for 3-4 minutes per side, until nicely browned.

Sauté Aromatics: Remove the chicken from the skillet and set aside. Reduce heat to medium. Add the chopped onion to the same skillet and sauté for 4-5 minutes until softened. Add the minced garlic and cook for 1 minute more until fragrant, scraping up any browned bits.

Assemble Dish: If your skillet is not oven-safe, transfer the onions and garlic to a suitable baking dish. Place the seared chicken legs on top of the onion mixture. Pour the prepared soup and milk mixture evenly over the chicken.

Bake Covered: Cover the skillet or baking dish tightly with aluminum foil. Bake for 45 minutes.

Bake Uncovered: Carefully remove the foil (watch for steam!). Return the uncovered dish to the oven and bake for an additional 15 minutes, until the sauce thickens slightly and the chicken is cooked through (internal temp 165°F / 74°C).

Garnish and Serve: Let the dish rest for a few minutes. Garnish with fresh parsley, if desired. Serve the chicken hot with the creamy mushroom sauce spooned over.