1/4 Cup Flour
Salt & Pepper to Taste
4 Chicken Thighs with bone & skin
2 Tbsp. Olive Oil
1 Cup Dry White Wine
1 Cup Chicken Broth
40 Large Garlic Cloves, Unpeeled
2 Tsp. Fresh Thyme, Chopped
2 Sprigs Fresh Rosemary Finely Chopped
2 Bay Leaves
2 Tbsp. Butter
Pinch of Crushed Red Pepper Flakes
Chopped Fresh Parsley
Crusty French Bread
Season the flour with salt and black pepper. Dredge both sides of the chicken thighs in the flour.
Heat olive oil in a large skillet over medium-high heat. Add chicken, skin side down; brown well. Turn chicken over and brown other side. Remove pan from heat. and add the wine carefully. Then return pan with chicken and wine to heat.
Bring to a boil, reduce heat to a simmer, then cook until wine is reduced by half. Add chicken broth and garlic. Bring the liquid back to a boil. Add thyme, rosemary and bay leaves. Reduce heat to a simmer; cover skillet. Cook 25-30 minutes or until chicken is thoroughly cooked.
Stir in butter and crushed red pepper flakes. Remove bay leaves and sprinkle chicken with parsley. Squeeze the garlic out of the cloves to enjoy, preferably onto crusty French bread.