Step 1

In a small bowl add flour and season with salt and pepper. Lightly roll each chicken thigh in the flour.

Step 2

In a large skillet add the olive oil over medium-high heat. Add the chicken skin side down to brown. Once browned turn chicken over and brown the other side. Remove chicken from pan and drain all but 1 Tbsp. oil.

Step 3

Preheat oven to 350F.

Step 4

Add the whole cloves of garlic and cook over low heat for 1 min. Add the minced garlic and continue to cook for 1-2 min. more. Do not brown but just soften. Add the wine and bring up to a boil. Reduce the wine by half, cooking for about 5 min.

Step 5

Add the stock, lemon zest, lemon juice, and bay leaf. Bring to a boil and add the chicken, skin side up. Place the skillet in the oven and braise for 45 min.

Step 6

Place the skillet back on the stove and bring to a boil. Reduce the sauce, cooking for 5 min. longer. Discard the thyme, bay leaf, and lemon zest. Add in the Tbsp. butter and stir.

Step 7

Garnish with lemon slices and fresh time if desired. Serve tableside right in the skillet.