1/4 cup flour (you can use gluten-free flour)
1/2 teaspoon salt
1/4 teaspoon ground black pepper
2 lb chicken legs (about 3-4 large chicken legs)
2 tablespoons olive oil
10 oz mushrooms (each sliced in half)
3 garlic cloves minced
1 tablespoon olive oil (if needed)
1 cup chicken stock
1/4 teaspoon salt
1/2 cup heavy cream
In a small bowl, combine the flour, 1/2 teaspoon salt, 1/4 teaspoon ground black pepper.
On a large plate, dredge chicken legs in this seasoned flour mixture
Heat 2 tablespoons of olive oil in a large skillet on medium-high heat.
Add chicken legs skin side down and brown for about 4 minutes until the skin turns a nice golden color.
Flip chicken legs over to the other side and brown the other side for about 3 minutes.
Remove browned chicken legs and set them aside. Also, remove those parts of olive oil that got too dark from browning the chicken with flour mixture.
To the same, now empty skillet, add mushrooms (sliced in half) and minced garlic, add an extra tablespoon of olive oil (if needed) and saute them together on medium heat for 2 minutes.
Add chicken stock to the skillet, scraping up the browned bits at the bottom of the pan.
Add 1/4 teaspoon of salt and stir.
Place chicken legs back in the pan.
Bring the chicken stock to boil, cover, and reduce heat to simmer on low-medium.
Simmer chicken legs for 25-30 minutes, until the chicken is completely cooked through and the juices run clear when chicken is cut in the middle.
Remove the cooked chicken legs to a plate and keep warm.
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.
Stir in the 1/2 cup 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 gets thicker.
Add chicken legs back to the skillet to warm them up. Serve
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