Step 1

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.

Step 2

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 turn 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 aside. Also remove those parts of olive oil that got too dark from browning the chicken with flour mixture.

Step 3

To the same, now empty skillet, add mushrooms (sliced in half) and minced garlic, add extra tablespoon of olive oil (if needed) and saute them together on medium heat for 2 minutes.

Step 4

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.

Step 5

Place chicken legs back in the pan.

Step 6

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.

Step 7

Remove the cooked chicken legs to a plate and keep warm.

Step 8

Turn heat under 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 another 2 minutes on low-medium heat, constantly stirring and scraping from the bottom of the skillet, until the sauce gets thicker.

Step 9

Add chicken legs back to the skillet to warm them up.  Serve