30 grams.Of flour, for this recipe I used gluten-free.
1/2 Tsp.Of salt
2 Pounds.Of chicken legs.
1/4 Tsp.Of ground black pepper
2 Tbsp.Of olive oil.
3 minced garlic cloves.
1 Tbsp.Of olive oil.
Mushrooms, I used 10-ounces, sliced in halves.
1 Cup.Of chicken stock.
1/2 Cup.Of heavy cream.
1/4 Tsp.Of salt.
To begin, I combined the gluten-free flour, with 1/2 teaspoon salt, and 1/4 teaspoon freshly ground black pepper in a small mixing basin, and I placed the chicken legs on a large platter and dredge them in the seasoned flour mixture.
In a large pan, I heated 2 tbsp of olive oil over medium-high heat until shimmering.
I cooked the chicken legs skin side down for approximately 4 minutes, or until the skin was a good golden brown color and the meat was cooked through.
I turned the chicken legs over to the other side and brown for approximately 3 minutes on the other side.
Then, I took the browned chicken legs out of the pan and put them aside. Additionally, discard any olive oil that has become excessively black as a result of browning the chicken with the flour mixture.
and I cooked for 2 minutes on medium heat in the same, now empty pan, adding mushrooms and minced garlic, as well as an additional tablespoon of olive oil (if necessary), until the mushrooms and garlic were softened.
In a large saucepan, bring chicken stock to a boil, scraping up any browned pieces from the bottom of the pan. Stir in 1/4 teaspoon of salt until well combined.
At this point, I placed the chicken legs back in the pan and cover them with aluminum foil.
Next, I brought the chicken stock to a boil, covered it, and I decreased the heat to a low-medium setting to simmer.
I simmer the chicken legs for 25-30 minutes, or until the chicken was thoroughly cooked through and the juices flow clear when the meat was sliced in half through the center.
And I transferred the cooked chicken legs to a platter and cover them with aluminum foil to keep warm.
I reduced the heat under the skillet to medium-high and continue to cook the mushroom sauce for approximately 4 minutes, or until it has reduced by about a third in volume.
I simmered for another 2 minutes on low-medium heat, continually swirling and scraping the bottom of the pan, until the sauce has thickened, and I removed it from the heat and set it aside.
To finish, I returned the chicken legs to the skillet to reheat them through, and served them immediately