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How to make:
In a small bowl, mix the flour, ½ teaspoon salt, and ¼ teaspoon ground black pepper. In a large plate, coat the chicken legs in the seasoned flour mixtureHeat 2 tsp of oil olive in large skillet on medium-high heat.Leave the skin down and lightly brown for about 4 minutes, until the skin is golden brown.Turn the chicken legs over and fry the other side for 3 minutes.Removing roasted chicken legs & set apart.Also remove the olive oil that has become too dark when the chicken is toasted in the flour mixture.Meanwhile, I now empty the pan, add the mushrooms (cut in half) and minced garlic, add an additional tablespoon of olive oil (if needed) and sauté together over medium heat for 2 minutes.
Place chicken stock in a saucepan and scrape off any brown spots on the bottom of the pan. Adding 1/4 tsp of salt also stirring .Putting chicken legs in skillet again.Bring chicken stock to a boil, cover, reduce heat to medium.Cook the chicken legs over low heat for 25-30 minutes, until the chicken is completely cooked through and the water drains out, until the chicken is cut in half.Place cooked chicken legs on a plate to keep warm.Reduce heat to medium-high and simmer mushroom sauce for 4 minutes, until reduced by about a third.Stir 1/2 cup heavy cream into 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.
Adding chicken legs back to skillet to heat them up.
Enjoy !
