Chicken with Wild Mushrooms

Preheat the oven to 325 degrees.

Pat the chicken dry with paper towels and sprinkle both sides liberally with salt and pepper. Place ¹⁄₂ cup of flour in a bowl and dredge the chicken in the flour. In a large ovenproof pot, heat a few tablespoons of oil. Add the chicken in three batches (don't crowd them) and brown lightly over medium-high heat for 3 to 5 minutes on each side. Remove the chicken to a plate and continue until all the chicken is browned.

Ad the whole garlic cloves, mushrooms, and thyme to the pot and cook over medium heat for 5 minutes, stirring occasionally. Add the sherry and cook for 1 minute, scraping up the brown bits. Add the minced garlic and cook for 2 more minutes. Add the wine, chicken stock, 1 tbl salt and 1 tsp pepper and bring to a simmer. Add the chicken, cover and place in the middle of the oven for 30 to 35 minutes, until the chicken is cooked through to 165 degrees on an instant-read thermometer.

Remove the chicken to a bowl and discard the thyme. With a fork, mash together the butter and ¹⁄₄ cup of flour and add it to the sauce. Simmer, stirring constantly over meidum heat for 5 minutes, until slightly thick. Season to taste, put the chicken back in the sauce and serve hot.