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1. Prepare the Chicken:
• Combine the flour, 1/2 teaspoon salt, and 1/4 teaspoon pepper in a shallow bowl.
• Pat the chicken drumsticks dry and dredge each piece in the flour mixture, shaking off any excess.
2. Sear the Drumsticks:
• In a skillet over medium heat, heat 2 tablespoons olive oil.
• Add the floured drumsticks and sear until golden on all sides, approximately 7 minutes total.
• Remove the drumsticks from the skillet and set aside.
3. Sauté the Mushrooms and Garlic:
• In the same skillet, add 1 tablespoon olive oil if needed.
• Add the halved mushrooms and cook for 3-4 minutes until they soften.
• Add the minced garlic and sauté for 1 minute until fragrant.
4. Deglaze and Create the Sauce:
• Pour in 1 cup chicken stock and scrape the bottom of the skillet to release any browned bits.
• Season with 1/4 teaspoon salt.
• Nestle the drumsticks back into the skillet, ensuring they are partially submerged in the liquid.
5. Simmer the Chicken:
• Bring the liquid to a boil, then reduce heat to medium-low.
• Cover and simmer for 25-30 minutes, or until the chicken is cooked through and juices run clear.
6. Reduce the Sauce:
• Remove the drumsticks and set aside.
• Increase the skillet heat to medium-high and let the sauce reduce by about a third, approximately 4 minutes.
7. Finish the Sauce:
• Stir in 1/2 cup heavy cream and simmer on medium-low for 2-3 minutes until the sauce thickens slightly.
8. Return and Serve:
• Return the drumsticks to the skillet, spooning the thickened sauce over them.
• Allow to heat for an additional 2 minutes to meld the flavors before serving hot with your favorite sides.
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