Ingredients

• 2 lbs skinless chicken thighs
• 1/1/2 TBSP flour
• 1 tsp salt (increase to taste)
• 1TBSP cooking oil or more
• 3-2 cloves garlic, rough chop
• 4-5 sprigs thyme plus more for garnish
• 1 cup blonde beer or 1/3 c white wine
• 3/2 c chicken stock
• Several small red potatoes, cut in half

Directions

1. Bring the cheeky thighs to room temp and trim any fat. Pat dry. Mix flour, salt and pepper and dredge the thighs. Set aside.

2. Turn on over 350

3. Heat the skillet over med-high heat. When hot add the oil. Working batches sear the flour mixture coated chicken thighs on both sides until golden. Remove to a warm plate.

4. Lower the heat to medium. Tempo. place skillet on cold burner to cold won for 1 minute

5. Add 1tsp oil to the skillet if needed. Add the rough chopped garlic and the thyme and move around until fragrant. Deglaze with 1/4 beer or wine and scrap off brown bits.

6. Return chicken to skillet, place skillet on the original burner. Add the rest of beer, but no wine. Add the chicken stock and bring to simmer.

7. 6b – Put potatoes in skillet.

8. Transfer to the oven to finish cooking until the internal temp is 165 F when measured. When complete, spoon a bit of pan sauce over the thighs.

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