BAKED CHICKEN LEGS WITH CREAM OF MUSHROOM

Ingredients:

• 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 needed1 cup chicken stock
• 1/4 teaspoon salt
• 1/2 cup heavy cream

Mix the flour, 1/4 teaspoon ground black pepper, and 1/2 teaspoon salt in a small bowl. Dredge chicken legs in this seasoned flour mixture on a big plate. In a large skillet, heat 2 tablespoons of olive oil over medium-high heat.

Place chicken legs skin side down and cook until the skin is nicely browned, about 4 minutes. After about three minutes, turn the chicken legs over and brown the other side. Set aside the browned chicken legs after removing them.

Additionally, scrape off any olive oil that became too black from using the flour mixture to brown the chicken.

Similarly, empty the skillet, add the minced garlic and half-sliced mushrooms, and add an additional tablespoon of olive oil (if needed) and saute them together on medium heat for 2 minutes

Scrape up the browned bits at the bottom of the pan and add chicken stock to the skillet. Stir in 1/4 teaspoon of salt. Return the chicken legs to the pan. Cover and simmer the chicken stock on low-medium heat after bringing it to a boil. When chicken legs are cut in the center, the juices should run clear and the chicken should be fully cooked after 25 to 30 minutes of simmering.

After cooking, transfer the chicken legs to a platter and keep them warm. Adjust the skillet’s heat to medium-high and simmer the mushroom sauce for approximately 4 minutes, or until it has reduced by approximately one-third.

Add the 1/2 cup heavy cream to the mushroom sauce and simmer, stirring frequently and scraping down the bottom of the skillet, for another 2 minutes on low-medium heat, until the sauce thickens. To reheat the chicken legs, return them to the skillet.