Quick Chicken with Twenty Cloves of Garlic

Here's a quick version of the classic Chicken with Forty Cloves of Garlic.  It a smaller version using  four boneless skinless chicken thighs only twenty cloves of garlic (you could easily double everything if you're feeding a crowd).  It cuts down on the cook time, but is still a delicious dish - just easier for the weeknight!

Quick Chicken with Twenty Cloves of Garlic

Ingredients

• 4 chicken thighs, boneless skinless
• 1 Tbsp. olive oil
• 2 Tbsp. butter
• 20 cloves of garlic, pre-peeled
• 1/2 cup chardonnay or other dry white wine
• 1 Tbsp. Wondra or all-purpose flour
• 1/4 cup cream
• Salt & pepper, to taste

Serves 3-4
Cook time: 45 minutes

​Heat a Dutch oven over medium-high heat; salt and pepper both sides of the chicken.  Pan sear each side of chicken until golden brown and crispy, but do not worry about cooking through.
Once all chicken is browned on both sides remove and set aside.  Turn heat down to medium and add olive oil and butter; sauté garlic till browned, covering the pot with a lid will help this along, be sure to check occasionally  though to make sure the garlic is not burning.  Deglaze with wine and allow it cook for a few minutes until the alcohol is cooked off.
Add the chicken back to the pan; cover and cook until chicken breasts reach an internal temperature of 165.  When chicken is cooked through remove and set aside, along with a few cloves of garlic.  
Add Wondra and whisk into wine and garlic, let cook for a few minutes to remove the raw taste.  Add cream and whisk until fully combined. At this point a good bit of the garlic will be soft enough to incorporate into the sauce, but a few cloves will remain largely intact.
Serve chicken with sauce and the whole cloves you removed earlier as a garnish over wild rice or other quick-cooking starch.