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Pat the chicken legs dry and season generously with salt, pepper, and paprika.
Heat oil in a large skillet over medium-high heat.
Add chicken legs and sear for 5–6 minutes on each side until browned. Remove and set aside.
In the same pan, reduce heat and sauté the garlic for about 1 minute.
Pour in the cream and add thyme, oregano, and a splash of chicken broth or wine (if using). Stir well.
Return chicken legs to the pan, cover, and simmer on low heat for 25–30 minutes until fully cooked.
Garnish with fresh parsley and serve warm.
Serving and storage tips:
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