- 2 to 3 Tbsp flour
- 1 tsp salt
- 1 tsp pepper
- 4 chicken thighs or chicken breast halves (bone-in)
- 2 Tbsp vegetable oil
- 6 large cloves roast garlic (or 2 Tbsp puree)
- 1 C reduced-sodium (or homemade) chicken broth
- 1/4 cup cream, optional
Combine flour, salt, and pepper and sprinkle over chicken. Heat olive oil in a deep, wide, heavy skillet over medium-high heat. Add chicken, skin side down, and brown. Flip the chicken and brown well, about 10 minutes. Cover the pan, reduce heat to low, and cook 15 to 20 minutes, or until cooked through (large pieces and dark meat take longer).
Remove to a platter. Pour off all but a tablespoon of oil in the pan. Add garlic and cook on high heat about 30 seconds, or until beginning to brown. Add broth and boil on high heat until it reduces to 1/4 cup, more or less. If using cream: add cream and allow it to boil 2 minutes to thicken. Spoon over chicken before serving.