1-Heat the olive oil in a large skillet over medium-high heat until it’s nice and hot.

2-Season the 4 bone-in skin-on chicken thighs with salt and pepper, then place them skin-side down in the skillet. Cook for 8-10 minutes without moving them, until the skin is browned and lifts easily.

3-Flip the chicken and cook for another minute, then remove it from the skillet and set it aside.

4-Reduce the heat to medium and add 2 tablespoons of the unsalted butter to the skillet.

5-Add the 5 cloves of minced garlic, 1 tablespoon of fresh chopped sage, 2 teaspoons of fresh chopped thyme, and 2 teaspoons of fresh chopped rosemary. Cook for about 30 seconds until fragrant.

6-Pour in the 1/2 cup of dry white wine or low-sodium chicken stock, scraping up those tasty browned bits from the bottom of the skillet.

7-Add the remaining 2 tablespoons of unsalted butter and stir until it melts, creating a rich sauce.

8-Return the chicken to the skillet, skin-side up, and spoon some sauce over it. Transfer the skillet to the oven and bake for about 10 minutes, spooning more sauce over the chicken halfway through.

9-Check that the chicken is done it should reach 165 degrees Fahrenheit internally, with clear juices and no pink inside.