8 chicken thighs
Salt and pepper, to taste
2 tablespoons butter
40 cloves garlic, peeled
1 1/2 cups chicken broth
1 T dried thyme
2 T all-purpose flour
2 T 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.
8 servings = 225 Calories