Here is a really easy recipe for a tasty chicken and garlic stew, perfect paired with some crusty bread; we had ours with some part baked rolls.
1 pack of boneless and skinless chicken thighs
1 bulb of garlic
salt and pepper
fresh herbs (I used rosemary as that is what I had left over in the fridge!)
Pre-heat the oven to 200 degrees. Heat some olive oil in a pan and brown off the chicken thighs. When the chicken is browned all over add the garlic. Keep the skin on the but crush them slightly to help release the flavor. Cook for few minutes then add about a glass of white wine. Season to taste and add the herbs, then put in the oven for 45 minutes to an hour add more wine after 30 minutes if you feel it is drying out.
Serve in large bowls with crusty bread which you can dip into the sauce and soft garlic pieces.