1. In a small bowl, combine the flour, 1/2 teaspoon of salt, and 1/4 teaspoon of ground black pepper. On a large plate, dredge the chicken legs in this seasoned flour mixture.
2. Heat 2 tablespoons of olive oil in a large skillet over medium-high heat.
3. Add the chicken legs skin side down and brown them for about 4 minutes until the skin turns a nice golden color.
4. Flip the chicken legs over to the other side and brown them for about 3 minutes.
5. Remove the browned chicken legs and set them aside. Also, remove any excess olive oil that got too dark from browning the chicken with the flour mixture.
6. To the same, now empty skillet, add the mushrooms (sliced in half) and minced garlic. Add an extra tablespoon of olive oil (if needed) and sauté them together on medium heat for 2 minutes.
7. Add the chicken stock to the skillet, scraping up the browned bits at the bottom of the pan. Add 1/4 teaspoon of salt and stir.
8. Place the chicken legs back in the pan.
9. Bring the chicken stock to a boil, cover, and reduce the heat to simmer on low-medium.

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