1 pound mixed wild mushrooms, such as chanterelle and oyster mushrooms, thickly sliced
2 leeks, white and tender green parts only, thinly sliced into rings
1/2 cup dry white wine
1/2 teaspoon sweet smoked paprika
1 rosemary sprig
1/2 cup chicken stock or low-sodium broth
Buttered noodles or mashed potatoes, for serving
Preheat the oven to 425°. In a large roasting pan, heat the olive oil over moderately high heat until shimmering. Season the chicken legs with salt and pepper. Add them to the roasting pan, skin side up, and cook over moderate heat until golden on the bottom, about 5 minutes. Transfer the chicken to a platter. Add the mushrooms and leeks to the pan and cook until just beginning to soften, about 1 minute. Add the wine, paprika and rosemary. Return the chicken legs to the pan, skin side up, and roast in the oven for 45 minutes, or until the chicken is cooked through.
Preheat the broiler. Broil the chicken 10 inches from the heat until the skin is deep golden brown and crisp, about 8 minutes. Transfer the chicken legs to a large platter and spoon the mushrooms and leeks all around.
Set the roasting pan over high heat. Add the stock and bring to a boil, scraping up the browned bits stuck to the bottom and side of the pan. Spoon the pan juices around the chicken and serve with buttered noodles or mashed potatoes.