Easy Chicken Legs with Creamy Mushroom Sauce


°8 bone-in chicken thighs, skin on
°salt & freshly black pepper, to taste
°2 tsp un.salted butter
°2 tsp chop parsley leaves
+To prepare the mushroom sauce
°1 tablespoon unsalted butter
°2 cloves minced garlic
°8 oz cremini mushrooms, thinly slice
°2 tsp flour
°1 1/2 c half and half*
°1/2 tsp dried thyme
°1/2 tsp dried basil
°pinch crush red pepper flake
°Kosher salt and freshly ground black pepper, to taste

* Directions :

Preheat the oven to 400 degrees Fahrenheit. Coat  9" * 13" baking plate with  non-stick spray.
Season chicken thighs with salt and pepper to taste.
Melt two tablespoons of butter in a large skillet over medium heat. Add chicken, flip skin side down, and stir both sides until golden brown, 2-3 minutes per side.
Lay the chicken, skin up, in a single layer in the prepared baking dish. Place in the oven and roast until completely cooked through, reaching an internal temperature of 175°F, about 25-30 minutes. Drain the excess fat.
To prepare the mushroom sauce, melt the tablespoon of butter remaining in the skillet. Add garlic and mushrooms, and cook, stirring occasionally, until soft and brown, about 5-6 minutes.
Beat in flour until light brown, about 1 minute. Gradually whisk in halves and half, thyme, basil and ground red pepper flakes; Add salt and pepper to taste. Cook, whisking constantly, until slightly thickened, about 3-4 minutes.
Serve chicken immediately with mushroom sauce and garnish with parsley, to taste.