1. Season 8 bone-in, skin-on chicken thighs with 1/2 tsp. each salt and pepper. In an oven-safe skillet, heat 2 Tbs. olive oil on medium- high. Add chicken and cook for 10 minutes, turning halfway through. Add 10 smashed garlic cloves and 1 Tbs. fresh thyme or tarragon. Transfer to 400 degrees F oven. Cook, uncovered, for about 20 minutes or until chicken is done. (See tip at top right for how to test doneness.) Transfer thighs to a plate. Discard all but 2 Tbs. fat from pan. To make sauce, heat skillet on medium-high and add 1/4 cup dry white wine or low- sodium chicken stock. Cook and stir 1 minute, then gradually stir in 2 Tbs. butter to thicken sauce.