Preheat your heavy skillet over medium-high heat for 3 minutes. Add 2 tablespoons of olive oil and heat until shimmering. Pat chicken thighs dry with paper towels, season both sides with salt and pepper, then place skin-side down in the hot pan leaving at least 1 inch between pieces.
4 pieces chicken thighs, 4 tbsp olive oil, to taste salt, to taste black pepper
Sear the chicken skin-side down for 6 to 8 minutes without moving it. The skin will release from the pan when ready; if it sticks, wait another minute. Flip the chicken and cook for 2 minutes more, then transfer to a plate.
4 pieces chicken thighs
Reduce heat to medium-low and add the remaining 2 tablespoons of olive oil. Add the sliced garlic and cook, stirring constantly, for 2 to 3 minutes until the garlic turns golden but not brown. If garlic darkens too fast, remove the pan from heat for 30 seconds.
6 cloves garlic, 4 tbsp olive oil
Pour in 1 cup dry white wine and scrape up browned bits from the pan with a wooden spoon. Return chicken to the pan skin-side up, add bay leaves if using, and simmer uncovered for 12 to 15 minutes until the internal temperature reaches 165°F and the wine reduces by half to form a glossy sauce.
4 pieces chicken thighs, 1 cup dry white wine, 1-2 leaves bay leaves
Remove the pan from heat and let chicken rest in the sauce for 5 minutes. Discard bay leaves, stir in chopped fresh parsley, and squeeze lemon juice over the top if desired before serving.
1 tbsp fresh parsley, 1 tsp lemon juice
