1 tablespoon oil
4 skin-on chicken legs
2 teaspoons salt
1 teaspoon pepper, plus more to taste
1 tablespoon flour
3 cups milk
3 cloves garlic, smashed
4 sprigs fresh thyme or 1 teaspoon dried thyme (optional)
1 lemon, cut into slices
- Heat 1 tablespoon oil in large pan over medium heat. Pat chicken dry with paper towels and season with salt and pepper. Cook chicken, skin-side-down until golden-brown, about 5 to 7 minutes. Move chicken to a plate. Stir in flour and cook, about 30 seconds (you should start to smell the flour cooking). Stir in milk, garlic and thyme and bring to a simmer (bubble) over medium-low heat.
- Return chicken to pan, skin-side-up and cook, covered, until fully cooked, or until meat thermometer reads 165°F, about 30 to 35 minutes. Season with salt and pepper to taste. Take out thyme sprigs. Serve with lemon slices and enjoy.