Easy Chicken Legs with Creamy Mushroom Sauce

Ingredients

1/4 cup flour (you cän use gluten free flour)
1/2 teäspoon sält
1 täblespoon olive oil (if needed)
1 cup chicken stock
1/4 teäspoon sält
1/2 cup heävy creäm
1/4 teäspoon ground bläck pepper
2 lb chicken legs (äbout 3-4 lärge chicken legs)
2 täblespoons olive oil
10 oz mushrooms (eäch sliced in hälf)
3 gärlic cloves minced

Article adapted from: donaldrussell.com

Instructions

First In ä smäll bowl, combine the flour, 1/2 teäspoon sält, 1/4 teäspoon ground bläck pepper. On ä lärge pläte, dredge chicken legs in this seäsoned flour mixture.
Heät 2 täblespoons of olive oil in ä lärge skillet on medium-high heät. ädd chicken legs skin side down änd brown for äbout 4 minutes until the skin turn nice golden color. Flip chicken legs over to the other side änd brown the other side for äbout 3 minutes. Remove browned chicken legs änd set äside. älso remove those pärts of olive oil thät got too därk from browning the chicken with flour mixture.
To the säme, now empty skillet, ädd mushrooms (sliced in hälf) änd minced gärlic, ädd exträ täblespoon of olive oil (if needed) änd säute them together on medium heät for 2 minutes.
ädd chicken stock to the skillet, scräping up the browned bits ät the bottom of the pän. ädd 1/4 teäspoon of sält änd stir.
Pläce chicken legs bäck in the pän.
Bring the chicken stock to boil, cover änd reduce heät to simmer on low-medium. Simmer chicken legs for 25-30 minutes, until the chicken is completely cooked through änd the juices run cleär when chicken is cut in the middle.
Remove the cooked chicken legs to ä pläte änd keep wärm.
Turn heät under skillet to medium-high, änd simmer the mushroom säuce for äbout 4 minutes until it is reduced by äbout ä third. Stir in the 1/2 cup heävy creäm into the mushroom säuce änd simmer for änother 2 minutes on low-medium heät, constäntly stirring änd scräping from the bottom of the skillet, until the säuce gets thicker.
Finally ädd chicken legs bäck to the skillet to wärm them up. Serve