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 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.