Season the Flour: In a shallow bowl, combine 1/4 cup flour, 1/2 teaspoon salt, and 1/4 teaspoon black pepper.

Coat the Chicken: Pat dry 2 pounds of chicken drumsticks and dredge them in the seasoned flour, shaking off excess.

Heat the Skillet: Heat 2 tablespoons olive oil in a large skillet over medium heat.

Brown the Chicken: Sear the drumsticks in the skillet for 4 minutes on the skin side and 3 minutes on the other side until golden brown. Set aside.

Remove Excess Oil: If necessary, discard the darkened oil and wipe the skillet clean.

Sauté Mushrooms and Garlic: In the same skillet, add 1 tablespoon olive oil (if needed), 10 oz halved mushrooms, and cook for 3-4 minutes. Add 3 minced garlic cloves and sauté for 1 minute.

Deglaze the Skillet: Pour in 1 cup chicken stock, scraping up any browned bits from the bottom of the skillet. Season with 1/4 teaspoon salt.

Add Chicken and Simmer: Return the drumsticks to the skillet, ensuring they're partially submerged in the liquid. Bring to a boil, then reduce heat, cover, and simmer for 25-30 minutes until the chicken is cooked through.

Remove Chicken and Reduce Sauce: Transfer the drumsticks to a serving plate. Increase heat to medium-high and reduce the mushroom sauce by about a third, approximately 4 minutes.

Add Cream: Lower heat to medium-low, stir in 1/2 cup heavy cream, and let it simmer for 2-3 minutes until thickened.

Combine and Heat Through: Return the drumsticks to the skillet, spoon the sauce over them, and heat for an additional 2 minutes.

Serve: Transfer to plates, ladle the creamy mushroom sauce over the chicken, and serve hot.