Poach the cloves of garlic in boiling water for no more than one minute. This will make them much easier to peel. Drain them in a colander and peel them.
Season the chicken with salt and freshly ground pepper. Heat up a couple of tablespoons of butter and olive oil in a heavy pan and fry the chicken until it is nicely browned, about 5 minutes.
When the chicken is done remove it from the pan and toss in the garlic. Fry it a couple of minutes until it is browning too.
Add the wine, bring to a low boil and scrape the bottom of the pot to loosen up all the tasty charred bits. Return the chicken to the pot and sprinkle with thyme. Cover and cook for 30 minutes on low heat.
Remove the chicken and garlic to a bowl and put in the oven to keep warm. Ladle out about 1/2 cup of the liquid into another bowl and whisk in the flour, then return to the pot and stir well. Stir in the heavy cream and simmer for a couple of minutes. Check the seasoning, and serve the sauce over the chicken and garlic.