• Debone chicken thighs and trim excess skin
• Place boneless chicken thighs into refrigerator for at least 30 minutes to 24 hours.

While chicken is resting, prepare ingredients

• Shred the parmesan cheese, if needed.
• Combine flour, italian seasoning, onion powder, mustard powder, salt and pepper, and dried thyme. Whisk to combine.
• Peel garlic cloves. Use the flat side of a large knife and place over garlic clove. Hit the knife breaking the garlic clove. Don't SMASH it, just crack it. Remove outside hull.

Making The Dish

• Remove the chicken from the refrigerator and season both sides with salt and pepper to taste.
• Place chicken skin side down in cool skillet and increase heat to medium.
• Cook skin side down for approximately 12 minutes or until skin is crispy and golden brown.
• Preheat oven to 200 degrees Fahrenheit
• Turn chicken and continue to cook for 5 to 7 minutes until chicken reads 165 degrees Fahrenheit.
• Remove chicken from pan and place into oven safe receptacle and place into oven.
• Drain the excess rendered chicken fat retaining all bits and pieces.
• Reduce heat to low and add the butter. If the pan is too hot, remove from heat for a minute or two.
• When the butter has melted add the garlic to the pan. Sauté the garlic until it’s nice and golden, about 5 to 7 minutes. Mind the heat, we don’t want to burn the garlic.
• To the pan add the flour, salt and pepper, italian seasoning, onion powder, mustard powder, and dried thyme.
• Whisk for a few minutes until you have a nice gold look to the beginnings of the sauce and the flour has cooked sufficiently.
• Add the chicken stock, just a bit at a time, whisking vigorously.
• Continue this process so you get a nice smooth sauce with no lumps. A little stock … whisk. Repeat until all the stock as been added.
• Add the heavy cream and stir. Increase the heat and bring to a boil, then reduce the heat to low.
• Add the parmesan cheese and stir until combined well. Continue to cook for about 7 to 10 minutes until thickened.
• Give it taste at this point and add additional salt and pepper to taste.
• Remove the crispy chicken thighs from the oven.
• Plate the chicken and drizzle the garlic cream sauce over it. Optionally, top with a little chopped parsley for garnish.
• Serve with your favorite sides.