INGREDIENTS
3 tbsp
olive oil
40 cloves
garlic, peeled (I used 3 heads without counting)
6
chicken legs
1 1/4 cups
chicken stock (Imagine no-chicken stock)
8
sprigs thyme (but who's counting?)
Salt and ground black pepper,
1 tbsp
arrowroot flour or tapioca flour + 1 tbsp water
Fresh thyme