Garlic Chicken for Two

Ingredients

• 1 head garlic (cloves separated)
• 4 chicken thighs (about 1 1/4-1 1/2 pounds
• skin removed if desired)
• 14 teaspoon salt (divided)
• 18 teaspoon fresh ground pepper
• 1 12 tablespoons olive oil
• 3 tablespoons white wine
• 12 cup reduced-sodium chicken broth
• 1 teaspoon Dijon mustard
• 1 teaspoon all-purpose flour
• 3 tablespoons chopped fresh chives (or scallion greens)

Instructions

1. Lightly smash garlic cloves with the side of a large knife to loosen the skins.
2. Peel; cut the large ones in half.
3. Sprinkle chicken with 1/8 teaspoon salt and pepper.
4. Heat oil in a medium skillet over medium heat.
5. Add the garlic and cook, stirring, until beginning to brown, about 2 minutes.
6. Remove to a plate with a slotted spoon.
7. Add the chicken to the pan and cook until browned on one side, about 5-6 minutes.
8. Turn it over and return the garlic to the pan.
9. Add wine and cook for 1 minute.
10. Whisk broth, mustard, flour and the remaining 1/8 teaspoon salt in a small bowl.
11. Add the mixture to the pan; bring to a boil, then reduce the heat to maintain a lively simmer.
12. Cover and cook until the chicken is cooked through and the garlic is tender, 10-11 minutes.
13. Serve the chicken with the sauce, sprinkled with chives (or scallion greens).