I paid attention to her recipe notes too, and made sure the oil was hot enough, and I browned the thighs about two minutes longer than the recipe says. (This is after the first turn)
After the thighs were well browned, I removed the thighs to a plate and in went the garlic cloves. I used 22 cloves that I had peeled and frozen last fall when garlic bulbs were piling up from my csa. They worked very well in this recipe.
I did deglaze the pan a few times with splashes of chicken broth because the brown bits were sticking. After the garlic starts browning, you add two tablespoons of flour and mix it together. I again deglazed it as they started sticking. Just a little broth will do it.
After placing the chicken back in the pot, cover it and place in the oven. I went 20 minutes instead of the 15 minutes in the recipe, since it had not reached temp at that point. I then took off the lid and turned the broiler on. After 4 minutes the skin had crisped up nicely.
And now it was time to make the gravy on the stovetop. Wine, chicken broth, and fresh thyme, finished with some butter.
And dinner.
