- 8 bone-in, skin-on chicken thighs
- Kosher salt and freshly ground black pepper, to taste
- 2 tablespoons unsalted butter
- 40 cloves garlic, peeled
- 1 1/2 cups chicken broth
- 1 tablespoon dried thyme
- 2 tablespoons all-purpose flour
- 2 tablespoons milk
- Season chicken with salt and pepper, to taste.
- Melt butter in a skillet over medium high heat. Add chicken, skin-side down, and sear both sides until golden brown, about 2-3 minutes per side; set aside.
- Add garlic to the skillet and cook, stirring frequently, until golden brown, about 4-5 minutes. Stir in chicken broth and bring to a boil. Add chicken and sprinkle with thyme. Cover, reduce heat, and simmer until chicken is cooked through, about 25-30 minutes; set aside chicken, reserving the juices in the skillet.
- In a small bowl, whisk together flour and milk. Whisk in flour mixture to the skillet until slightly thickened, about 1-2 minutes; season with salt and pepper, to taste.
- Serve immediately with sauce mixture.