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
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.