BRAISED CHICKEN IN WINE AND GARLIC

8 bone-in chicken thighs
Flour
Salt & Pepper
1 tablespoon butter
2 tablespoons olive oil
15 - 20 large garlic cloves, peeled and left whole
1 cup white wine plus 1 cup dry vermouth (or 2 cups white wine is fine)
1/2 cup chicken broth (optional)
2 tablespoons Dijon mustard
2-3 sprigs fresh thyme, or 2 teaspoons dried thyme
1 teaspoon dried lavender (optional)
1 28 ounce can tomatoes, drained and cut into large pieces
Chopped parsley

Season both sides of chicken aggressively with salt and pepper. Sprinkle both sides with flour. (I use a mini sifter for this.) 

Choose a large heavy bottomed pot. Heat butter and olive oil over medium high heat until butter melt and foams. Add chicken and sear until both sides are golden brown. You will need to do this in batches so as not to crowd the chicken. Set chicken aside on a plate.

Add the garlic to the pot and cook until golden brown on all sides. This will take about 8-10 minutes. Watch carefully, as garlic will burn easily.

Add the wine and/or vermouth and bring to a boil to deglaze pot. Add chicken broth. Reduce heat and simmer until slightly reduced, about 5 minutes. Add mustard, thyme, lavender and reserved chicken. Cover the pot and continue simmering until chicken is cooked through, about 40 minutes. Add tomatoes, stir in gently. With lid removed, cook for another 10 minutes. Sprinkle with parsley.

Fantastic served with mashed potatoes and a crusty bread for sopping up the delicious sauce!