6 boneless skinless chicken thighs (about 1 1/2 pounds)
1/2 teaspoon salt
1/4 teaspoon pepper
1 tablespoon olive oil
10 garlic cloves, peeled and halved
2 tablespoons brandy or chicken stock
1 cup chicken stock
1 teaspoon minced fresh rosemary or 1/4 teaspoon dried rosemary, crushed
1 teaspoon minced fresh thyme or 1/8 teaspoon dried thyme
1 tablespoon minced fresh chives

6 boneless skinless chicken thighs (about 1 1/2 pounds) 1/2 teaspoon salt 1/4 teaspoon pepper 1 tablespoon olive oil 10 garlic cloves, peeled and halved 2 tablespoons brandy or chicken stock 1 cup chicken stock 1 teaspoon minced fresh rosemary or 1/4 teaspoon dried rosemary, crushed 1 teaspoon minced fresh thyme or 1/8 teaspoon dried thyme 1 tablespoon minced fresh chives

1. Sprinkle chicken with salt and pepper. In a large skillet, heat oil over medium-high heat. Brown chicken on both sides. Remove from pan.

2. Remove skillet from heat; add the halved garlic cloves and brandy. Return to th hear; cook and stir over medium heat for 1-2 minutes or until the liquid is almost evaporated.

3. Stir in stock, rosemary and thyme; return chicken to pan. Bring to a boil. Reduce hear; simmer, uncovered, for 6-8 minutes or until the liquid is almost evaporated.

3. Stir in stock, Rosemary and thyme; return chicken to pan. Bring to a boil. Reduce heat; simmer, uncovered, for 6-8 minutes or until a thermometer reads 170º. Sprinkle with chives.