Bring the chicken thighs to room temperature and trim any excess fat (some fat left is desirable as it adds flavor to the pan sauce). Pat dry. Mix flour, salt and pepper and dredge the chicken thighs. Set aside.

Turn on the oven to 350 F. (Skip if you'd rather use the stove top only).

Heat the cast iron skillet over medium-high. When hot add the oil. Working in batches sear the flour mixture coated chicken thighs on both sides until golden. Remove to a warm plate.

Lower the heat to medium. Temporarily place the skillet on a cold burner to allow it to cool down for 1 minute.

Add 1 teaspoon cooking oil to the skillet if needed. Add the rough chopped garlic and the thyme and move around the skillet until fragrant. Deglaze with about ¼ cup beer or white wine and scrape off brown bits from the bottom.

Return the chicken thighs to the skillet, place the skillet on the original burner. Add the rest of the beer (if using wine to deglaze no wine is being added at this step). Add the chicken stock and bring to simmer.

Transfer to the oven to finish cooking until the internal temperature of the chicken thighs registers 165 F when measured in the thickest center parts. Alternatively, partially cover with a lid and let simmer until chicken is 165 F. Spoon a bit of pan sauce over the thighs. Serve garnished with thyme.