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1
Preheat oven to 350 degrees (F).
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2
Thoroughly season chicken with salt and pepper.
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3
In a large Dutch oven (or another oven safe pot with a lid) heat olive oil to medium high.
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4
In batches, brown chicken pieces on both sides and once they are browned transfer to a plate.
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5
Lower heat to medium and add garlic cloves.
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6
Turn the garlic often and cook them until they are evenly browned.
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7
Add chili flakes and saute for an additional minute.
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8
Carefully add chicken stock and return to a boil.
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9
With a wooden spoon, scrape the brown bits from the bottom of the pot.
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10
Return the chicken to the pot and sprinkle with the thyme leaves.
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11
Place lid over the pot and put into the oven for 30-40 minutes or until chicken is done.
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12
Remove the chicken to a platter and cover with aluminum foil to keep warm.
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13
Skim off and discard any fat and impurities from the juices.
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14
In a small bowl, whisk together 1/2 cup of the juice and the flour and then whisk that mixture back into the sauce in the pot.
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15
Raise the heat and boil for 2-3 minutes until the flour has cooked out and sauce has thickened.
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16
Check and season the sauce with additional salt and pepper if necessary.
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17
Plate chicken and pour the sauce with garlic over the top.
