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
How To Make BAKED LEGS WITH CREAM OF MUSHROOM
In a small bowl, combine the flour, 1/2 teaspoon salt, 1/4 teaspoon ground black pepper. On a large plate, dredge chicken legs in this seasoned flour mixture
Heat 2 tablespoons of olive oil in a large skillet on medium-high heat.
Add chicken legs skin side down and brown for about 4 minutes until the skin turns a nice golden color.
Flip chicken legs over to the other side and brown the other side for about 3 minutes.
Remove browned chicken legs and set them aside. Also, remove those parts of olive oil that got too dark from browning the chicken with flour mixture.
To the same, now empty skillet, add mushrooms (sliced in half) and minced garlic, add an extra tablespoon of olive oil (if needed) and saute them together on medium heat for 2 minutes.
Add chicken stock to the skillet, scraping up the browned bits at the bottom of the pan. Add 1/4 teaspoon of salt and stir.
Place chicken legs back in the pan.
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