Heat up the oil in a deep skillet (or Dutch oven) on medium-high. Season the chicken pieces with salt and pepper. Sauté chicken pieces in hot oil for 5. Turn them over and sauté for another 5 minutes. The skin should be golden all over (work in batches if necessary). Reduce heat to medium and add the garlic cloves to the pot and sauté for 10 minutes, stirring often. Add the thyme, chicken stock and wine; stir to scrape off the browned bits of chicken. Cover and cook for another 15 minutes, until the juices from a chicken thigh run clear. Serve chicken with the garlic and spoon cooking juices over them.

Serves 4