In a small pot of boiling water, add garlic cloves and boil for 1-2 minutes. Drain and let cool, then peel and set aside
Season thighs liberally with salt and pepper and dredge in flour. Add oil to a dutch oven or large pot over medium high heat and sear chicken thighs 2-3 minutes per side or until golden. Work in batches if needed to not overcrowd the pan.
Set chicken aside and add garlic to the same pot. Cook for 2 minutes or until fragrant.
Add wine to deglaze the pan and let it reduce by half. Add in chicken stock and place the thighs back in the pot.
Add rosemary, bay leaves, and italian seasoning and cover, reducing the heat to medium.
Let the thighs simmer for 20-25 minutes, remove the lid, and finish with butter.
Serve immediately over rice, egg noodles, or pasta
