What you need:
20 oz chicken thighs, skin-on and deboned
2 tablespoons olive oil
12-15 cloves garlic(Minced if you don't like large chunks)
1/2 cup chicken broth
1/3 cup white wine
1/4 cup sour cream
1 tsp Italian Seasoning, optional
Salt, to taste
Ground black pepper
how to make it:
Season the chicken with a little salt and pepper and seasonings.
Heat up a skillet on medium heat, add 1 tablespoon of olive oil.
Pan-fry the chicken until both surfaces become crispy or nicely browned.
Remove the chicken from the skillet and set aside.
Drain the chicken fat from the skillet. Add the remaining olive oil and saute the
garlic until light brown. Add the chicken back into the skillet, follow by the
chicken broth, white wine and cook a few minutes till bubbly, then turn down the heat and add the sour cream and do not let it BOIL but cook it till it thickens up a bit.