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Brown chicken thighs in skillet until golden , then remove to a plate.
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Add garlic cloves to same pan.
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Cook garlic, stirring regularly, until browned.
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Add flour to garlic and stir/cook 1 minute.
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Return chicken to pan, cover and pop in preheated oven to finish cooking the chicken.
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Remove from oven and remove chicken to a plate.
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Add wine to hot skillet and stir to loosen browned bits.
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Boil wine for 1 minute or so, to cook off alcohol.
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Add chicken broth and thyme and cook, stirring, until gravy thickens. Stir in butter.
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Return chicken to pan and simmer a bit in the sauce to re-warm.
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Enjoy! Great with mashed potatoes and a green veg.
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Sausage with Mustard Onion & Potato Pear Mash
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