Season the chicken thighs with salt and pepper and transfer them to the skillet.
Cooking over medium heat, brown the chicken on both sides; about 4 to 5 minutes per side.
Remove chicken from the skillet and set aside.
Add garlic cloves to the skillet and cook, frequently stirring, until golden, about 2 to 3 minutes. Do not burn the garlic.
Carefully add wine to the skillet.
Stir in the parsley and add a sprig of rosemary; continue to stir and scrape all the browned bits from the bottom of the skillet.
Add the chicken back to the skillet.
Cover and cook over medium-low heat for 20 minutes, turning the chicken over halfway through cooking. Add a couple of tablespoons of wine - you can also use chicken broth - if it looks too dry when you turn over the chicken.
Remove from heat; transfer the chicken to a serving dish, and spoon the garlic sauce over the chicken.
Serve.
Notes
Feel free to add extra garlic, but not less than suggested. This dish hinges on garlic and good white wine, a match made in culinary heaven.
Use a skillet that comfortably holds four chicken thighs. Start by cooking the skin-side first, then flip to brown the other side. Avoid moving the chicken while cooking; flip it only when it releases easily from the pan. If it sticks, wait a minute or two, then try flipping again.
Serve this chicken with a side of vegetables and/or pasta.
Store leftovers in an airtight container and keep them refrigerated for up to 3 days.