Instructions:
To begin, let’s gather all the necessary ingredients and prepare them for cooking.
Combine Seasonings: In a small bowl, mix the flour, salt, and ground black pepper.
Dredge Chicken Legs: Coat the chicken legs in the seasoned flour mixture, ensuring they are evenly covered.
Brown Chicken Legs: Heat olive oil in a large skillet over medium-high heat. Brown the chicken legs on both sides until they develop a golden color. Set aside.
Saute Mushrooms and Garlic: In the same skillet, add the sliced mushrooms and minced garlic. Saute them in olive oil until tender and fragrant.
Prepare Mushroom Sauce: Pour chicken stock into the skillet, scraping up any browned bits from the bottom. Season with salt and add the browned chicken legs back to the skillet.
Simmer: Bring the mixture to a boil, then reduce the heat and simmer for 25-30 minutes, or until the chicken is fully cooked.
Thicken Sauce: Increase the heat to medium-high and simmer the mushroom sauce until it reduces by about a third. Stir in the heavy cream and continue simmering until the sauce thickens.
Serve: Return the chicken legs to the skillet to warm them up before serving. Garnish with fresh herbs if desired and enjoy!
