Pat the chicken thighs dry with paper towels. Season both sides generously with salt and freshly ground black pepper.

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. Flip and sear the other side for approximately 3 minutes.

Remove the chicken from the pan and set aside. 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.

Add the fresh thyme sprigs and bay leaf to the pan. 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, cover, and reduce heat to medium-low. Let it simmer for about 20 minutes until the chicken is fully cooked.

If a thicker sauce is desired, mix the cornstarch with cold water to form a slurry and stir it into the pan. Let the sauce simmer for an additional 2-3 minutes until it thickens slightly. Remove the bay leaf before serving.