Chicken legs with mushrooms and cream

Ingredients

• 2 chicken legs
• 150 g of mushrooms
• 1 stalk of celery
• 1 medium onion
• 1 tablespoon of butter
• 1 clove of garlic
• One bay leaf
• a pinch of thyme
• 125 ml of heavy cream
• 1 tablespoon of flour
• pepper
• salt

Cut each thigh in half, season with salt and pepper, and pan-fry in butter until the skin is thin, golden, and crispy. Set aside in a dish.

In the same pan, brown the chopped celery and onion for a few minutes, then add them to the chicken.

First, sauté the large pieces of mushrooms until they are nicely browned, then set them aside.

Add the chopped garlic, and sauté briefly until fragrant, but not browned. Then, pour in 1/4 cup of water. Bring to a boil to release any stuck-on bits from the bottom of the pan.

Return the chicken, celery, and onion to the pot, add the bay leaf and thyme, cover, and simmer over very low heat until the meat is easily pulled away from the bone. Add the mushrooms and continue to simmer for a few more minutes.

Whisk the cream with the flour, pour it into the frying pan, mix, and let it thicken for a few minutes.

Adjust the seasoning and serve.