Preheat oven to 180 degrees fan bake.
On a plate, place flour and season well with salt and pepper, mix to combine.
Take your chicken legs and dredge in the flour to coat.
Place a casserole dish on a medium heat and place 1 tablespoon of oil and 1 tablespoon of butter into the pan.
Once the pan is hot, add your chicken and sauté for 4-5 minutes each side until golden. Take the chicken out of the pan and set aside.
Reduce the heat to low and add the last 1 tablespoon of butter to the pan. Once melted, add your garlic cloves. Stir often, cook for 3-4 minutes until light brown.
Add the chicken stock, and lemon juice and let the liquid bubble away for a few minutes.
Add the cream and the chicken back into the pan. Bring up to the boil and transfer to the oven to finish cooking the chicken. Around 15-20 minutes. Taste the sauce and adjust seasoning if needed.
Finish with chopped parsley and serve with a green salad and mashed potato.