INGREDIENTS:
3-4 leg quarters or chicken thighs
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
1 teaspoon garlic powder
2 tablespoons unsalted butter
20 cloves garlic, peeled
3 cups chicken broth sodium free
1 teaspoon dried thyme
2 tablespoons all-purpose flour
2 tablespoons milk or chicken broth
DIRECTIONS:
Season chicken with salt, pepper and garlic powder.
Melt butter in a skillet over medium heat. Add chicken, skin-side down, and sear both sides until golden brown, about 5-7 minutes per side.
Next, add the 20 garlic cloves (leaving it whole) to the pan. Add in the 3 cup of chicken broth and bring to a boil. Sprinkle with thyme. Cover, reduce heat to low and cook until chicken is cooked through, about 30 minutes. Next time…I think I will add more chicken broth because my kids LOVE the juice over their mash potato. The juice is so flavorful.
In a small bowl, whisk together all purpose flour and milk. Whisk in flour mixture to the skillet until slightly thickened, about 1-2 minutes; season with more salt and pepper, to taste.
Garnish with chopped parsley
Serve immediately. We had it with mash potato and ladle the gravy all over.
Season with salt, pepper, garlic powder
Skin side nicely caramelize.. flip to the other side
Flip the chicken to the other side.
Added the 20 cloves of garlic and then add in the chicken broth
Add the dried thyme and cover then low heat
After chicken been cooking for 30 minutes. Next stir in the milk and APF mixture
Garnish with chopped parsley
Serve over jasmine rice or mash potato
