Garlic Chicken Thighs

2 T. canola oil, divided
4 skinned chicken thighs, bone in, trimmed of fat
1 c. diced onions
12 med. garlic cloves, peeled only
2 T. flour
1 c. chicken broth
1/2 t. thyme
1/4 t. salt
1/4 t. pepper
 
1.     In a large skillet, heat 1 tbsp. canola oil over medium-high heat.  Add chicken and brown for 3 minutes on each side. Set aside on plate.

2.     Reduce heat to medium and add remaining 1 tbsp. canola oil, onions, and garlic, and cook for 3 minutes or until onions are translucent, stirring frequently. Set aside with chicken.

3.     Stir flour into drippings in skillet and cook 2 minutes or until beginning to lightly brown, stirring constantly. Stir in chicken broth, thyme, salt, and pepper.  Add chicken, onions, and any accumulated juices. Set aside garlic to mash later. Bring to boil over medium-high heat and simmer for 30 minutes or until chicken is almost tender.

4.     Place chicken to one side of skillet.  Add and mash garlic cloves with the back of a spoon. Combine chicken and garlic. Turn chicken pieces over several times until well coated. Cover and cook 5-7 minutes or until chicken is tender.
 
Tip:  Serve over hot cooked rice, egg noodles, or mashed potatoes.