Chicken with almost 40 cloves of garlic

When I first saw this on For the Love of Cooking I thought "wow that is A LOT of garlic."  I didnt have 40 cloves, I had about 20-30 but they were very large cloves.  And it wasnt overpowering at all.  We ended up putting the garlic on french bread and it was wonderful.

Chicken with almost 40 cloves of garlic
Adapted from For the Love of Cooking

1-2 lbs of chicken thighs
1-2 tbsp olive oil
Dried thyme to taste
Salt & pepper to taste
20-30 large cloves  of garlic peeled
1 tbsp butter
1 tbsp cornstarch
1 2/3 cups of chicken broth
1/4 cup of milk

Preheat the oven to 350 degrees.  Season both sides on chicken thighs with salt, pepper, & thyme.
Heat olive oil in a large skillet over medium high heat and cook smooth side first till nice and brown, about 4 minutes . Flip and cook the other side for about a minutes then place in a baking dish.  You will have to cook thighs in batches. Once the chicken is all cooked lower the heat to medium add the garlic to the skillet and saute 3-4 minutes. Add broth to garlic, make sure to scrape the bottom of the pan to get all the goodness.  Cook for a few minutes then pour the sauce over the chicken, cover with foil and bake for about 20 minutes.

When the chicken is done carefully move the chicken and garlic cloves to a plate and cover with a tin foil tent. Place the sauce back in the skillet you cooked the chicken in.  In a small bowl wisk together the cornstarch, milk and a little of the sauce till combined.  When combined slowly add back to the sauce, add in the butter, raise the heat and cook till its is nice and thick.  Taste, and reseason if needed.

Serve chicken and sause over angel hair pasta.