BAKED LEGS WITH CREAM OF MUSHROOM

Ingredients:

1/4 c flour you can utilize gluten-free flour

1/2 tsp salt

1/4 tsp ground pepper black

2 pounds chicken legs about 3-4 large chicken legs

2 tablespoons olive oil

10 ounces mushrooms, cut in half

3 garlic cloves, minced

1 tablespoon olive oil if needed 1 cup chicken broth

1/4 teaspoon salt

1/2 cup heavy cream

How to make:

-In a small bowl, mix the flour, ½ teaspoon salt, and ¼ teaspoon ground black pepper.

-In a large plate, coat the chicken legs in the seasoned flour mixtureHeat 2 tsp of oil olive in large skillet on medium-high heat.

-Leave the skin down and lightly brown for about 4 minutes, until the skin is golden brown.

-Turn the chicken legs over and fry the other side for 3 minutes.Removing roasted chicken legs & set apart.

-Also remove the olive oil that has become too dark when the chicken is toasted in the flour mixture.

-Meanwhile, I now empty the pan, add the mushrooms (cut in half) and minced garlic, add an additional tablespoon of olive oil (if needed) and sauté together over medium heat for 2 minutes.

-Place chicken stock in a saucepan and scrape off any brown spots on the bottom of the pan.

-Adding 1/4 tsp of salt also stirring. Putting chicken legs in skillet again.

-Bring chicken stock to a boil, cover, reduce heat to medium.Cook the chicken legs over low heat for 25-30 minutes, until the chicken is completely cooked through and the water drains out, until the chicken is cut in half.

-Place cooked chicken legs on a plate to keep warm.Reduce heat to medium-high and simmer mushroom sauce for 4 minutes, until reduced by about a third.

-Stir 1/2 cup heavy cream into the mushroom sauce and simmer for another 2 minutes over medium-low heat, stirring constantly and scraping from the bottom of the pan, until the sauce is thicker.

-Adding chicken legs back to skillet to heat them up.

-Enjoy !