*Ingredients :

°1/4°C Gluten-Free Flour

°1/2 t salt

° 1/4 t ground black pepper

° 2 pound chicken legs about 3-4 chicken legs

° 2 tablespoons olive oil

° 10 oz mushrooms, cut in half

°3 garlic clove

° 1 tsp olive oil if need 1 c chicken broth

°1/4 tsp salt

°1/2 c heavy cream

*How to make

In a small bowl, mix the flour with ½ teaspoon salt and ½ teaspoon ground black pepper. In a large dish, coat chicken legs with seasoned flour mixture, heat 2 teaspoons olive oil in a large skillet over medium-high heat, let skins down and brown slightly for 4 minutes, until skin is golden brown, flip chicken legs and fry on the other side for 1 minutes. 3 minutes, remove grilled chicken legs and separate, remove olive oil that got too dark when roasting chicken in flour mixture, meanwhile, empty skillet and add mushrooms (cut in half) and minced garlic, add extra 1 tablespoon olive oil (if needed Fry them together over medium heat for two

Put the chicken broth in a saucepan and scrape up any brown spots on the bottom of the pan. Stir in 1/4 teaspoon salt, and put the chicken legs in the pan again, and bring the chicken broth to a boil, then cover, reduce the heat to medium, and cook the chicken legs over low heat for 25-30 minutes, until the chicken is completely cooked through. Water drained, until chicken is cut in half, put cooked chicken legs in a platter to keep, reduce heat to medium-high & simmer mushroom sauce about 4 min, to reduced by about a third. 2 cups heavy cream in mushroom sauce and simmer for another 2 minutes over medium-low heat, stirring constantly and scraping from bottom of skillet until sauce thickens.

Add chicken legs to the skillet to heat it up.

Enjoy!