Skillet chicken drumsticks with creamy mushroom sauce

Once again, I am in France, and this time, under quarantine, so I will now have time to get a whole bunch of drafts completed that have been waiting for quite some time.  This one, however, is a recipe I just tried last night, here in my friend's kitchen.  And it is delicious!  I had to adapt it slightly and added my own touch, of course.  I give this 10/10, will make again for sure :)

Link to original recipe: https://juliasalbum.com/easy-chicken-legs-creamy-mushroom-sauce/

Ingredients:

1/4 c. all-purpose flour (I used type 65 here in France)
3/4 tsp. salt, divided
1/4 tsp. ground black pepper
~2 lbs. chicken drumsticks (original lists chicken legs; amount I used here was 800g)
2 T. olive oil (you may need a bit more, too (I did))
10 oz. button mushrooms, sliced in halves or quarters (I went quarters on most of mine, as they were large)
3 garlic cloves, minced (mine were large chunks)
herbes de Provence (I didn't measure, would guess I used about 1-2 tsp.)
1 c. chicken stock (here, I had to sub 1 pod of Knorr marmite de boullion poulet plus 7/8 c. of water)
heavy cream (original recipe says 1/2 cup, but I didn't measure, fairly sure I put 3 T. at most)

Instructions:

1. Combine flour, 1/2 tsp. of the salt, and pepper in a small bowl.  Dredge chicken pieces in the flour to coat.

2. Heat olive oil in a large skillet over medium-high heat.  Add chicken pieces and cook for around 4 minutes per side to brown well.

3. Transfer chicken pieces to a plate.  Add mushrooms to skillet and stir to coat, cooking for about 1-2 minutes.  Add a bit more olive oil if needed, then the garlic.  Cook around 2 minutes more.

4. Stir in the chicken stock plus remaining 1/4 tsp. of salt (if desired), then return chicken pieces to pan.  Sprinkle the herbes de Provence atop the chicken and mixture (I hadn't yet added the herbes in this pic).

5. Reduce heat to medium-low and cover.  Cook for 25 minutes, or until chicken pieces are thoroughly cooked.

6. Transfer chicken pieces to a clean plate and keep warm.  Meanwhile, add the heavy cream to skillet mixture and cook for 2-3 minutes. 

7. Return chicken to pan to coat, then serve and enjoy!