Wash and remove excess skin from chicken thigh. Pat dry with kitchen towel then season with salt and pepper. Set aside.
Heat oil and melt butter in a large skillet or pan over medium-high heat. Add chicken thighs, skin-side down, and sear both sides until golden, about 3 minutes per side.
Add garlic and stir gently with the chicken. Cover the pan and let cook for 15 to 20 minutes over medium heat.
Remove chicken from pan and remove some oil leaving about 2 tbsp. in the pan.
Pour dry white wine and saute the garlic for a minute then crush 3 cloves of garlic on the pan. Let the wine reduce for a couple of minutes.
When the wine is reduced, Add the all-purpose cream or whipping cream then add the seared chicken back to the pan.
Fold in the chicken with the sauce until the chicken is coated. Cover the pan with a lid and let simmer for 20 minutes.
Season to taste and sprinkle some parsley or thyme. Transfer in a serving dish and enjoy. Bon Appetit!