3 heads of garlic (roughly 40 cloves)
3.5 pounds of chicken (Thighs, Legs, or both together)
1 tablespoon of butter
2 tablespoons olive oil
3 tablespoons sweet vermouth
1.5 cups white wine
1 tablespoon of thyme
2 tablespoons of flour
2 tablespoons of milk
Separate all of the garlic cloves and place them in boiling water for 1 minutes. Remove them from the water and peel off their skins and set them aside.
Generously salt and pepper the chicken. Heat the oil and butter in a dutch oven over medium-high heat. Brown the chicken in the fat for 3-5 minutes on each side. Once the chicken has been browned, remove it to a plate.
Add all the garlic to the pot and lower the heat. Sautee the garlic for 5-10 minutes. Turn the garlic over frequently. Once the garlic is evenly browned on all sides, add 2 tablespoons of vermouth and the wine. Scrape the brown bits off the bottom of the dutch oven as the alcohol deglazes the pan.
Get the liquid in the pan boiling and return the chicken and its accumulated juices to the dutch oven. Add the thyme to the pot. Cover and simmer over low heat for 30 minutes.
After 30 minutes, remove the chicken to a platter and cover with tin foil. Remove 1/2 a cup of the liquid from the pot and mix it together with the flour in a bowl. Whisk this mixture back into the sauce. Add the remaining tablespoon of vermouth and the milk and return the liquid to a boil. Boil the sauce for 3 minutes. Salt and pepper the sauce to taste and serve it in a bowl so it can be spooned over the chicken.