- In a small bowl, combine flour, 1/2 teaspoon salt and 1/4 teaspoon ground black pepper. On a large platter, coat the chicken thighs in the seasoned flour mixture.
- Heat 2 tablespoons olive oil in a large skillet over medium heat.
- Add the chicken thighs, skin side down, and fry until the skin is golden brown, about 4 minutes.
- Turn the chicken legs and fry on the other side for about 3 minutes.
- Remove the browned chicken thighs and set aside.Also discard any portion of the oil that has become too dark from frying the chicken with the flour mixture.
- In the same empty pan, add the mushrooms (halved) and the chopped garlic, add another tablespoon of olive oil (if necessary) and fry everything over medium heat for 2 minutes.
- Add the chicken broth to the pan, scraping up any browned bits from the bottom of the pan. Add 1/4 teaspoon salt and mix.
- Put the chicken thighs back in the pan.
- Bring the chicken stock to a boil, cover and reduce the heat to medium.
- Simmer the chicken thighs for 25-30 minutes until the chicken is fully cooked and the juices run clear when cut.
- Place the cooked chicken legs on a plate and keep warm.
- Increase the skillet to medium-low and let the mushroom sauce cook until reduced by about a third, about 4 minutes.
- Add 1/2 cup heavy cream to the mushroom sauce and cook over medium-low heat for another 2 minutes, stirring constantly and scraping the bottom of the pan, until the sauce thickens.
- Return the chicken thighs to the pan to warm up.
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