*Ingredients:
°1 cup flour (you can use gluten-free flour)
°Half a teaspoon of salt
°Half tsp black pepper
°2 pound chicken legs (for 3-4 L chicken legs)
°2 tsp olive oil
°10 oz mushrooms (cut in half)
°3 garlic
°1 tablespoon olive oil (if needed)
°1 cup chicken broth
°Half a teaspoon of salt
°Half a cup of heavy cream
*Methods:
In bowl, combine flour with ½ teaspoon salt and ½ teaspoon ground black pepper. In a large plate, dip chicken legs in the seasoned flour mixture.
Heat 2 tsp of olive oil in skillet on medium-high heat. Add the chicken legs skin down and brown for about 4 minutes, until the skin turns a nice golden color. Flip the chicken legs over and brown the other side for 3 minutes. Remove the roasted chicken legs and set aside. Also remove the parts of the olive oil that have become too dark from the browning of the chicken with the flour mixture.
Meantime, I now empty pan, adding mushrooms (cut in half) & mince garlic, add an extra tablespoon of olive oil (if needed) and sauté together over medium heat for 2 minutes.
Add the chicken broth to the pan, scraping the browned pieces at the bottom of the pan. Add half a teaspoon of salt and stir.
Put the chicken legs in the skillet again.
Bring chicken broth to a boil, cover and reduce heat to a simmer over low-medium heat. Simmer chicken legs over low heat for 25-30 minutes, until chicken is completely cooked through and juices run clear when chicken is cut in half.
Remove the cooked chicken legs to a plate and keep hot.
Set heat under skillet to medium-high, and simmer mushroom sauce for 4 minutes, until reduced by about a third. Add 1/2 cup heavy cream to the mushroom sauce and simmer for another 2 minutes over medium heat, stir constantly & scraping from bottom of pan to sauce is thicker.
Add the chicken legs back to the skillet to heat them up.
Enjoy !