Instructions
1 ) Heat the oven to 400° F (205C) with rack in center of oven. In an oven-safe Dutch oven or oven-safe skillet with a lid, heat the oil over medium-high heat. Dry the chicken pieces well by patting them with a paper towel. Sprinkle the chicken pieces with a bit of salt and the pepper.
2 ) Cook the chicken until well browned, turning regularly, for about 8 minutes in all then remove chicken to a plate. You can remove some of the fat in the pan if you have lots, but do leave enough to cook the garlic in the next step.
3 ) Reduce the heat to medium, add the garlic, and cook, stirring regularly, until it is starting to brown, about 3 minutes. Sprinkle the flour over the garlic and stir until combined. Return the chicken to the pot, cover, and bake for 15 minutes in the pre-heated 400° oven. NOTE: If you pot or skillet doesn’t have a lid, you can tightly cover the top with tin-foil instead.
4 ) Remove the pot from the oven and put it on a burner. Remove the chicken pieces from the pot to a clean plate. Over medium-high heat, whisk in the wine and simmer for 1 minute. Whisk in the broth, thyme and a bit more salt and pepper, then reduce heat and simmer, stirring regularly, until sauce thickens. Turn the heat off and stir in the butter.
5 ) Taste sauce and add more salt and pepper, if it needs it. Add the chicken back to the pot to re-warm with the sauce. Serve spooned over mashed potatoes, rice or pasta.
Recipe Notes: Be sure to read the “Cook’s Notes” in the original post, for more tips, options, substitutions and variations for this recipe!
