In a small bowl add flour and season with salt and pepper. Lightly roll each chicken thigh in the flour.

In a large skillet add the olive oil over medium-high heat. Add the chicken skin side down to brown. Once browned turn the chicken over and brown the other side. Remove chicken from pan and drain all but 1 Tbsp. oil.

Preheat oven to 350F.

Add the whole cloves of garlic and cook over low heat for 1 min. Add the minced garlic and continue to cook for 1-2 min. more. Do not brown but just soften. Add the wine and bring it up to a boil. Reduce the wine by half, cooking for about 5 min.

Add the stock, lemon zest, lemon juice, thyme sprigs, and bay leaf. Bring to a boil and add the chicken, skin side up. Place the skillet in the oven and braise for 45 min. with the lid on.

Place the skillet back on the stove and bring it to a boil. Reduce the sauce, cooking for 5 min. longer. Discard the thyme, bay leaf, and lemon zest. Add in the Tbsp. butter and stir.

Garnish with lemon slices and fresh time if desired. Serve tableside right in the skillet.