Braised Chicken Thighs with Broccoli and Olives

• 16 large cloves garlic, unpeeled
• 1 bunch(es) (1 1/4 pounds) broccoli, trimmed into florets
• 1/4 cup(s) all-purpose flour
• 1/4 teaspoon(s) salt
• 1/4 teaspoon(s) freshly ground pepper
• 1.5 pound(s) bone-in chicken thighs, skin and fat removed
• 1 tablespoon(s) extra-virgin olive oil
• 1/2 cup(s) dry white wine
• 1 cup(s) reduced-sodium chicken broth
• 4 sprig(s) fresh thyme or 1/2 teaspoon dried
• 1 teaspoon(s) cornstarch or arrowroot
• 1 tablespoon(s) water
• 8  black olives, pitted
• 1 tablespoon(s) lemon juice
• 2 tablespoon(s) chopped fresh parsley

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Directions

1. Place garlic cloves in a small saucepan and cover with water. Bring to a boil. Cook for 5 minutes. Drain, slip off skins. Set aside.
2. Bring 1 inch of water to a boil in a medium saucepan fitted with a steamer basket. Steam broccoli until tender-crisp, 4 to 5 minutes. Remove from the steamer. Set aside. (Alternatively, microwave broccoli with 1/4 cup water, covered, on High for 3 to 5 minutes. Drain.)
3. Combine flour, salt and pepper in a shallow dish. Dredge chicken in the flour mixture, shaking off excess.
4. Heat oil in a large skillet over medium-high heat. Add the chicken and cook, turning, until browned on all sides, 4 to 5 minutes total. Transfer the chicken to a plate.
5. Pour wine into the pan and bring to a boil, stirring to scrape up any browned bits. Boil for several minutes until reduced to 1/4 cup. Add broth, thyme and the reserved garlic cloves; bring to a boil. Reduce heat to low and add the reserved chicken. Cover and simmer until the chicken is cooked through, about 20 minutes. With a slotted spoon or tongs, transfer the chicken and garlic to a platter and keep warm.
6. Dissolve cornstarch (or arrowroot) in water in a small bowl. Stir into the pan and simmer, stirring, for 30 seconds to 1 minute, or until slightly thickened. Add the reserved broccoli and heat through. Add olives and lemon juice. Spoon the broccoli sauce over the chicken and garlic. Garnish with parsley.

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