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1
Bring a small saucepan of water to a boil.
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2
Separate head of garlic into individual cloves.
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3
Add to boiling water and cook 1 1/2 minutes, or until skin peels off easily.
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4
Drain and rinse briefly under cold running water.
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5
Peel garlic cloves.
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6
Trim any pieces of fat or extra skin from chicken; rinse pieces and pat dry.
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7
Season liberally with salt and pepper.
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8
In a large skillet, heat oil over medium-high heat.
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9
Add chicken, skin side down, and saute until skin is nicely browned, 8 to 10 minutes.
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10
Carefully holding lid against pan, pour off all but a thin film of fat.
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11
Turn chicken over and sprinkle onion between pieces.
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12
Cover and cook 5 minutes.
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13
Pour in wine and bring to a boil, stirring with a wooden spoon to scrape up any brown bits on bottom or around sides of pan.
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14
Boil until wine is reduced to 2 or 3 tablespoons, about 2 minutes.
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15
Scatter garlic around chicken, season with thyme and pour broth into pan.
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16
Cover, bring to a boil, reduce heat to low and simmer 25 minutes, or until chicken is very tender.
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17
Remove chicken and half of garlic cloves to a deep platter or serving dish.
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18
Skim fat off sauce in pan.
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19
Pour sauce into a blender or food processor and puree until smooth.
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20
If sauce is too liquid, pour into a small saucepan and bring to a boil.
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21
Dissolve cornstarch in 1 tablespoon cold water and stir into sauce.
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22
Cook, stirring, 1 minute, until slightly thickened.
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23
Season sauce with additional salt and pepper to taste.
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24
Pour over chicken and serve.
