Heat olive oil in a large heavy-bottom pan over medium-high heat. Place the chicken thighs skin side down and sear for about 5 minutes until the skin turns golden brown.
In the same pan, add the 40 peeled garlic cloves. Sauté them over medium heat for about 5 minutes until they are lightly golden and fragrant.
Pour in the white wine and scrape up any browned bits from the bottom. Then add the chicken stock. Return the chicken to the pan, spoon some sauce over the pieces.