Garlic Chicken



1 head(s) garlic, cloves separated
8 (about 2 pounds) chicken drumsticks , skin removed, trimmed
1/4 teaspoon(s) salt, divided
1/8 teaspoon(s) freshly ground pepper
1 1/2tablespoon(s) extra-virgin olive oil
1/c cup white wine
1 cup reduced-sodium chicken broth
2 teaspoon(s) Dijon mustard
2 teaspoon(s) all-purpose flour
3 tablespoon(s) chopped fresh chives or scallion greens

1. Lightly smash garlic cloves with the side of a large knife to loosen the skins. Peel; cut the large ones in half. Sprinkle chicken with 1/8 teaspoon salt and pepper. Heat oil in a medium skillet over medium heat. Add the garlic and cook, stirring, until beginning to brown, about 2 minutes. Remove to a plate with a slotted spoon.
2. Add the chicken to the pan and cook until browned on one side, about 4 minutes. Turn it over and return the garlic to the pan. Add wine and cook for 1 minute. Whisk broth, mustard, flour and the remaining 1/8 teaspoon salt in a small bowl. Add the mixture to the pan; bring to a boil, then reduce the heat to maintain a lively simmer. Cover and cook until the chicken is cooked through and the garlic is tender, 8 to 10 minutes. Serve the chicken with the sauce, sprinkled with chives (or scallion greens).

Yield: 4 servings.

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