White Wine Garlic Chicken Thighs

2 skinless chicken thighs, backs attached
1 tablespoon butter
1 tablespoon olive oil
6 cloves garlic
2 tablespoons dry white wine
salt and pepper

1. Heat the butter and oil in a pan.
2. Add chicken thighs and cook, stirring and turning frequently, for about 10 minutes, until golden brown all over.
3. Add the whole garlic cloves and cook until the skins have turned golden brown.
4. Season well with salt and pepper.
5. Pour in the wine and cook until it has evaporated.
6. Cover the pan and simmer over low heat for 30 minutes until tender and the chicken is cooked through to the center.
7. Remove the lid, increase the heat and cook until the sauce has thickened.

Makes 2 servings.