1. Simmer the chicken legs for 25-30 minutes, until the chicken is completely cooked through, and the juices run clear when the chicken is cut in the middle.
2. Remove the cooked chicken legs to a plate and keep them warm.
3. Turn the heat under the skillet to medium-high, and simmer the mushroom sauce for about 4 minutes until it is reduced by about a third.
4. Stir in the 1/2 cup of heavy cream into the mushroom sauce and simmer for another 2 minutes on low-medium heat, constantly stirring and scraping from the bottom of the skillet, until the sauce thickens.
5. Add the chicken legs back to the skillet to warm them up.

Serve your baked chicken legs with creamy mushroom sauce hot and enjoy this delicious homemade meal!