Rinse the pieces of chicken, use paper towels to dry them completely, and transfer them to a plate or platter. Liberally salt & pepper each piece.

Add the oil to a dutch oven, or cast iron skillet, and heat over medium high heat. When hot, add the chicken to the pan and cook about 8 minutes, turning often to prevent both burning and sticking, until all the pieces have been nicely seared on each side.

Use tongs to remove the chicken from the pan and transfer it to another clean plate or platter. Set aside.

Turn the heat down to just a hair under medium, and add in the garlic. Cook, stirring occasionally, just until the garlic's begun to brown- about 2-4 minutes. Whisk in the flour until evenly combined and the gravy's smooth.

Transfer the chicken back to the pan, cover, and bake at 400 degrees for 15 minutes.

Carefully remove the dutch oven from the oven, place on a burner over medium high heat, and remove the chicken to another clean plate or platter (last time, I promise).

Add the wine, and stirring often, let the gravy simmer for about a minute. Add the broth, thyme, and salt & pepper, to taste. Stirring, so that everything's evenly incorporated, reduce the gravy to a simmer and continue cooking until thickened.

Stir in the butter. Once completely melted and the gravy's smooth, return the chicken to the pot to heat back up.

Serve chicken over a bed or warm white rice or creamy mashed potatoes. Spoon the gravy and garlic over top