Prep time:
10 minutes
Cook time:
40 minutes
Total time:
50 minutes
Serves:
4
Ingredients:
- 1 tablespoon olive oil
- 4 skin-on chicken legs
- 2 teaspoons salt, plus more to taste
- 1 teaspoon pepper, plus more to taste
- 1 tablespoon all-purpose flour
- 3 cups milk
- 3 cloves garlic, smashed
- 4 sprigs fresh thyme or 1 teaspoon dried thyme (optional)
- 1 lemon, cut into slices
Method:
- Heat 1 tablespoon oil in large skillet over medium heat. Pat chicken dry with paper towels and season with salt and pepper. Sear chicken, skin-side-down until golden-brown, about 5-7 minutes. Transfer chicken to a plate. Stir in flour and cook, stirring often until fragrant, about 30 seconds. Stir in milk, garlic and thyme and bring to a simmer over medium-low heat.
- Return chicken to skillet, skin-side-up and cook, covered, until fully cooked, or until meat thermometer reads 165°F, about 30-35 minutes. Season with salt and pepper to taste. Discard thyme springs. Serve with lemon slices and enjoy.
