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Ingredients :
  • a quarter °C Gluten-Free Flour
  • half t salt
  • a quarter t ground black pepper
  • two pound chicken legs about 3-4  chicken legs
  • two tablespoons olive oil
  • ten oz mushrooms, cut in half
  • three garlic clove
  • one tsp olive oil if need 1 c chicken broth
  • a quarter tsp salt
  • half 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 two teaspoons olive oil in a large skillet over medium-high heat, let skins down and brown slightly for four minutes, until skin is golden brown, flip chicken legs and fry on the other side for one minutes.  three 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 one 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 a quarter 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 thirty 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 four min, to reduced by about a third.   two cups heavy cream in mushroom sauce and simmer for another two 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.

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