BAKED 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
_2.5 tablespoons olive oil
_9 oz mushrooms each sliced in half
_2 garlic cloves minced
_1 tablespoon olive oil if needed1 cup chicken stock
_1/4 teaspoon salt
_1/2 cup heavy cream
Directions:
Combine the flour, 1/2 teaspoon salt, 1/2teaspoon ground black pepper.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, Empty skillet, add mushrooms (sliced in half) and minced garlic, add an extra tablespoon of olive oil 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.
Bring the chicken stock to boil, cover, and reduce heat to simmer on low-medium.
Simmer chicken legs for 25-30 minutes, until the chicken is completely cooked through and the juices run clear when chicken is cut in the middle.
Remove the cooked chicken legs to a plate and keep warm.
Turn the heat under the skillet to medium-high, and simmer the mushroom sauce for about 4 minutes until it is reduced by about a third.
Stir in the 1/2 cup heavy cream into the mushroom sauce and simmer for 2 minutes on low-medium heat, constantly stirring and scraping from the bottom of the skillet, until the sauce gets thicker
Add chicken legs back to the skillet to warm them up.
