Chicken with Roast Garlic Sauce

2 to 3 tablespoons flour

1 teaspoon salt

1 teaspoon (freshly ground) pepper

4 chicken thighs or chicken breast halves (bone in)

2 tablespoons olive oil or vegetable oil

4 to 6 large cloves roast garlic (or 2 tablespoons puree)

1 cup reduced-sodium (or homemade) chicken broth

¼ cup cream or sour cream, optional

Combine flour, salt, and pepper and sprinkle over chicken to coat it completely. Heat olive oil in a deep, wide, heavy skillet over medium-high heat. Place chicken in the skillet skin side down and cook without moving it, for 15 minutes. Turn the chicken over and cook 20 minutes more.

When the chicken has cooked through (large pieces and dark meat take longer), remove to a platter (place in a 350-degree oven to keep warm, if desired). Squeeze garlic puree into the skillet and stir to break it up, then add chicken broth. Increase heat to high and allow the chicken broth to boil until it reduces to ¼ cup more or less. Spoon over chicken before serving. Serves 4.

If using cream: Add cream and allow it to boil a minute or two to allow it to thicken. If using sour cream, remove from heat and stir it into the chicken broth. If it boils, it will curdle.