°1/four cup flour you may use gluten-loose flour
°alf teaspoon salt
°1/four teaspoon floor black pepper
°2 kilos bird legs about three-four large chicken legs
°2 tablespoons olive oil
°10 oz mushrooms, reduce in half
°three garlic cloves, minced
°1 tablespoon olive oil if wanted 1 cup bird broth
°1/four teaspoon salt
°half cup heavy cream
In a small bowl, blend the flour, ½ teaspoon salt, and ¼ teaspoon floor black pepper. In a plate, coat bird legs withinside pro flour mix
Heat tablespoons of olive oil in a massive skillet over medium-high warmth.
Add the bird legs skin down and brown for approximately four minutes, till the pores and skin turns a pleasant golden color.
Flip the bird legs over and brown the other aspect for three minutes.
Remove the roasted bird legs and set aside. Also, remove the ones bits of olive oil that are becoming too darkish from browning the bird with the flour mixture.
Meanwhile, I now empty the pan, upload the mushrooms (reduce in half) and minced garlic, upload an extra tablespoon of olive oil (if wanted) and sauté collectively over medium warmth for two minutes.
Add the bird broth to the pan, scraping the browned portions at the lowest of the pan. Add 1/four teaspoon of salt and stir.