Pat the chicken thighs dry with a paper towel, season both sides with salt and pepper.
Heat the oil and melt the butter in an oven safe skillet or dutch oven over medium high heat. Place the chicken thighs in the pot and cook for about 5 minutes on each side, until browned. Remove from pot and set aside on a clean plate.
Add the garlic, shallot, and Italian seasoning. Sauté, stirring constantly, for about 3 - 5 minutes, until the onions are soft and the garlic is fragrant.
Pour in the white wine to deglaze the pot. Add the chicken broth, bring to a simmer, and continue simmering until liquid is reduced by half, about 5 minutes.
Return the chicken to the pot, nestling the thighs between the cloves of garlic. If desired, add some fresh sprigs of thyme. Cover, and cook in a preheated 350℉ oven for 30 minutes, until chicken reaches a safe internal temperature of 165℉.
Notes
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