1/4 cup flour (gluten-free flour can be used)
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, sliced in half
3 garlic cloves, minced
1 cup chicken stock
1/4 teaspoon salt
1/2 cup heavy cream
In a small bowl, combine flour, 1/2 teaspoon salt, and 1/4 teaspoon ground black pepper. Dredge chicken legs in this seasoned flour mixture on a large plate.
Heat 2 tablespoons of olive oil in a large skillet over medium-high heat.
Add chicken legs skin side down and brown for about 4 minutes until the skin turns golden.
Flip chicken legs over and brown the other side for about 3 minutes. Remove browned chicken legs and set aside.
In the same skillet, add mushrooms (sliced in half) and minced garlic. If needed, add an extra tablespoon of olive oil. Sauté together for 2 minutes over medium heat.
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 skillet. Bring the chicken stock to a boil, cover, and reduce heat to simmer on low-medium. Simmer chicken legs for 25-30 minutes until cooked through.
Remove the cooked chicken legs to a plate and keep warm.
Increase heat to medium-high, and simmer the mushroom sauce for about 4 minutes until it is reduced by about a third.
Stir in the heavy cream into the mushroom sauce and simmer for another 2 minutes on low-medium heat, constantly stirring until the sauce thickens.
Add chicken legs back to the skillet to warm them up. Serve and enjoy!
