Chicken Sauté With Broccoli - cooking recipe

Ingredients

16 large cloves garlic (unpeeled)
1 bunch broccoli, trimmed into florets
1/4 c. all-purpose white flour
1/4 tsp. salt
1/4 tsp. black pepper
1 1/2 lb. bone-in chicken thighs, skin and fat removed
1 Tbsp. olive oil
1/2 c. dry white wine
1 c. defatted reduced-sodium chicken stock
4 sprigs fresh thyme or 1/2 tsp. dried thyme leaves
1 tsp. arrowroot or cornstarch
8 black olives, pitted
1 Tbsp. fresh lemon juice
2 Tbsp. chopped fresh parsley

Preparation

Place garlic cloves in small saucepan and cover with water. Bring to a boil. Cook for 5 minutes. Drain; slip off skins. Set aside. Place broccoli in a steamer and steam until tender, 4 to 5 minutes. Remove from steamer. Set aside. In a shallow dish, combine flour, salt and pepper. Dredge chicken in mixture, shaking off excess. In a large skillet, heat oil over medium-high heat. Add the chicken and cook, turning until browned on all sides, 4 to 5 minutes. Transfer chicken to a plate and set aside.