INGREDIENTS
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2½ pounds chicken thighs, skin on
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1 tbsp. butter
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2 tbsp. olive oil
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40 cloves of garlic, peeled*
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1½ cups white wine (I used a Sauvignon Blanc)
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2 tsp. dried thyme
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2 tbsp. all-purpose flour
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2 tbsp. dark brown sugar, packed
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2 tbsp. heavy cream
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Salt and pepper, to taste