40 Garlic Cloves Chicken

Preheat oven to 350 degrees (F).

Thoroughly season chicken with salt and pepper. In a large Dutch oven (or another oven safe pot with a lid) heat olive oil to medium high. In batches, brown chicken pieces on both sides and once they are browned transfer to a plate. Lower heat to medium and add garlic cloves. Turn the garlic often and cook them until they are evenly browned. Add chili flakes and sauté for an additional minute. Carefully add chicken stock and return to a boil. With a wooden spoon, scrape the brown bits from the bottom of the pot. Return the chicken to the pot and sprinkle with the thyme leaves. Place lid over the pot and put into the oven for 30-40 minutes or until chicken is done.

Remove the chicken to a platter and cover with aluminum foil to keep warm.

Skim off and discard any fat and impurities from the juices. In a small bowl, whisk together ½ cup of the juice and the flour and then whisk that mixture back into the sauce in the pot. Raise the heat and boil for 2-3 minutes until the flour has cooked out and sauce has thickened. Check and season the sauce with additional salt and pepper if necessary. Plate chicken and pour the sauce with garlic over the top.