°1/4 cup flour you can use gluten-free flour
°1/2 teaspoon salt
°1/4 t ground black pepper
°2 pounds chicken legs about 3-4 large chicken legs
°2 tbsp olive oil
°10 ounces mushroom, cut in half
°3 garlic cloves, chopped
°1 tbsp olive oil if you need 1 cup chicken broth
°1/4 teaspoon salt
°1/2 cup heavy cream
In a small bowl, mix the flour, 1/2 tsp salt, 1/4 tsp ground black pepper. On a large plate, shovel the chicken legs into a marinated flour mixture. This heat 2 tbsp of olive oil in a large frying pan over medium-high heat.
Add the crust of the chicken legs down and two browns for 4 minutes until the skin tones turn gentle golden. Flip the chicken legs to the other side and brown the other side for about 3 minutes.
Remove the brown chicken legs and set aside. Also, remove the olive oil parts that have become too dark from roasting the chicken with a flour mixture.
In the same vein, the now empty pan, add the mushrooms (in half) and chopped garlic, add an extra tablespoon of olive oil (if necessary) and stir together over medium heat for 2 minutes.
Add chicken stock to the pan, scrape the brown pieces into the bottom of the pan. Add 1/4 teaspoon salt and stir.
Put the chicken legs back in the pan. Bring the chicken stock to a boil, cover and reduce the heat until cooked at an average simmer, and simmer the chicken legs for 25-30 minutes, until the chicken is fully cooked and the juices are clear when the chicken is cut in the middle.
Remove cooked chicken legs to a plate and keep warm. Turn the heat under the pan to medium to high, and simmer for 4 minutes until down by about a third.
Add the heavy cream in 1/2 cup to the mushroom sauce and simmer for another 2 minutes over medium-low heat, stirring constantly and scraping from the bottom of the pan, until the sauce is thicker.
Add chicken legs to the pan to heat.