There is a famous dish “chicken with 40 cloves of garlic”.  (Someday I will add that to my blog.)  A cousin to “chicken with 40 cloves of garlic” was in yesterday’s Richmond Times-Dispatch (from eatingwell.com) as an easy weekday dinner.  It was indeed an easy dish using mostly pantry ingredients.  It serves 4 people and it done in less than an hour.  This is my variation on the original.   We enjoyed it with mashed potatoes.

2 heads of garlic, peeled into individual cloves

8 chicken drumsticks

½ tsp. salt, divided

¼ tsp. freshly ground black pepper

3 Tbs. extra virgin olive oil

1/3 cup dry white wine

1 cup reduced sodium chicken broth

2 tsp. Dijon mustard

2 tsp. all-purpose flour

¼ cup chopped green onion (for garnish)

Season the drumsticks with ¼ tsp. of salt and with the black pepper.

In a small bowl, mix together the chicken broth, mustard, flour, and ¼ tsp. of salt.

In a large skillet, heat the olive oil over medium heat.  Sauté the garlic cloves for about a minute until they start to brown.  Remove them to a bowl.  Add the chicken thighs and brown on one side for about 4 minutes.  Flip them over, add back the garlic cloves, and brown the other side for another 4 minutes. 

Deglaze the pan with the white wine, scrapping all the browned bits.  Cook until the wine is mostly evaporated.

Add the chicken broth mixture and stir well.  Bring to a boil and reduce to a simmer.  Cover and cook for 10 minutes or so until the chicken is cooked through.  Mash the garlic cloves into the sauce.  Check the seasoning.  Serve with the green onions sprinkled on top.