Ingredients
40garlic cloves,(about 3 heads of garlic), peeled
8chicken thighs,skin and bone on
kosher salt and black pepper
2tbspunsalted butter
1½cupswhite wine,used Will’s Fargo Pinot Gris
2fresh thyme sprigs
2tbspall-purpose flour
2tbspheavy cream
Preparation
Pre-heat the oven to 350 degrees F.
Put the garlic in a small saucepan covered with water and boil for 1 minute. Remove the garlic and dry on a paper towel.
Dry the chicken thighs with a paper towel. Season the chicken with salt and pepper to taste.
In a cast iron skillet or favorite frying pan, add 2 tablespoons of butter and add half of the chicken, skin side down on medium high.
Cook for 3 to 5 minutes on each side or until well browned and remove from the pan. Cook the second half of the chicken the same way, then remove to a plate.
Add the garlic cloves to the pan and on low cook for 5 to 7 minutes, until golden brown. Add the wine and scrape up any browned chicken bits on the bottom of the pan. Add the chicken back to the pan add the fresh thyme.
Cover the pan with foil tightly and put in the oven for 30 minutes.
Remove the pan from the oven, and take the chicken out of the pan.
Mix the cream and flour together and add to the pan, cooking on medium high until it boils and thickens. Season again with salt and pepper if needed. Remove the stalks of thyme.
Add the chicken back to the pan.
Serve with some mashed potatoes, and enjoy!
