In a medium saucepan, pour in 2 cups of water and bring it to a boil. While the water heats up, separate the garlic cloves from the heads (no peeling needed). Carefully add the unpeeled cloves into the boiling water and let them cook for just one minute. This quick boiling will soften the garlic slightly. Drain the cloves and set them aside. They'll be roasted in perfect harmony alongside the chicken.

Pat the chicken thighs dry with paper towels; this ensures a crispy skin. Generously season both sides with salt and black pepper. Trust me, this seasonings step will enhance the flavor that much more!

Warm up a large, deep skillet (a cast iron pan works wonders!) over medium heat. Add 2 tablespoons of butter and a tablespoon of vegetable oil until both fats are sizzling. This combination not only adds flavor but also helps prevent burning while searing.

Carefully place the chicken thighs in the pan, skin side down. Cook for about 5 minutes until that beautiful golden-brown color develops. Flip the chicken and cook for another 3 minutes on the other side. While this is happening, it’s a good time to add the boiled garlic cloves around the chicken. Don’t forget to toss in the fresh thyme and bay leaf for that added aromatic touch.

Cover your skillet and reduce the heat to low to medium-low. Let the chicken simmer for 15 to 20 minutes. The chicken should be cooked through, with juices running clear when pierced with a fork. Once cooked, transfer the chicken and garlic to a warm platter and cover it with foil. Discard the bay leaf and thyme sprigs as they’ve done their job.

With the heat back on, pour in the white wine, cooking until the liquid reduces by about half — usually about 5 minutes. This helps concentrate the flavor. Take the chicken stock and whisk in the cornstarch, creating a smooth mixture before adding it to the pan. Stir it for 2-3 minutes until the sauce thickens. Taste and adjust the seasonings, adding more salt or pepper if necessary. Finally, stir in the remaining 2 tablespoons of butter for an extra touch of richness.

Place the chicken back on a serving platter and drench it with that luscious sauce. Serve it up with some French green beans on the side and a crusty baguette ready for spreading the roasted garlic — trust me; this will be the highlight of the meal!