Serve this meal over mashed potatoes, rice or pasta! It may seem like a lot of garlic, but roasting it gives it a mellow flavor.
- 2 Tbsp. olive oil
- 6 to 8 boneless, skinless chicken thighs
- 1/4 tsp. seasoned salt
- 1/4. tsp. freshly ground black pepper
- 2 heads garlic, separated into cloves and peeled
- 2 Tbsp. flour
- 3/4 cup dry white wine
- 1 cup chicken broth
- 1 1/4 tsp. fresh thyme leaves
- 2 Tbsp. butter
Preheat oven to 400°.
In a oven-safe Dutch oven or oven-safe skillet, heat oil over medium-high heat. Season chicken with seasoned salt and pepper. Brown for about 4 minutes on each side. Transfer chicken to a plate.
Reduce the heat to medium. Add garlic cloves and cook for about 3 minutes, stirring regularly. Sprinkle the flour over the garlic and stir until combined. Return the chicken to the pot, cover with foil and bake for 15 minutes.
Remove pot from oven and put it on a burner. Remove the chicken pieces from the pot to a clean plate. Whisk in the wine and simmer for 1 minute. Whisk in broth, thyme and then reduce heat and simmer, stirring regularly, until sauce thickens. Turn the heat off and stir in butter. Add the chicken back to the pot to heat and serve immediately.