1 tbsp olive oil
1 head of garlic
4-5 skin on, bone in chicken thighs
3-4 large sprigs of fresh thyme and/or savory
1-2 cups of dry white wine
Trim excess skin and fat, then liberally salt, and pepper the chicken thighs. Set aside.
Peel 1 head of garlic. Place whole cloves into a bowl and set aside.
In a heavy pan with a lid, add 1 tablespoon of olive oil. DO NOT USE EXTRA VIRGIN. Heat until the oil begins to shimmer and smoke. Add chicken thighs skin side down and brown, (do not cover the pan). It's okay to move them around, as long as they don't stick. When the skin is nice and crispy, flip the chicken thighs and brown. You may need to work in batches.
Remove browned chicken from pan.
Add all pealed garlic cloves. Fry in hot rendered chicken fat until browned, then add white wine.
Return chicken to pan, add herb sprigs. Lower to a simmer and leave covered for 40minutes.