Heat the olive oil in a large skillet over medium-high heat.

Add the chicken thighs, skin side down, to the skillet.

Cook for about 5 minutes, or until the skin is golden brown.

Turn the chicken thighs over.

Lightly crush the garlic cloves and add them to the pan, leaving the skin on.

Reduce the heat to low, cover the skillet, and cook for 35 minutes, or until the chicken is cooked through.

Remove the chicken thighs and garlic from the skillet and place them on a warm plate.

Drain off most of the fat from the skillet, leaving the colored juice.

Increase the heat to medium-high and add the white wine to the skillet.

Scrape up any browned bits from the bottom of the pan.

Allow the wine to reduce to about 2 tablespoons.

Stir in the butter to create a glossy sauce.

Stir in the chopped parsley.

Pour the sauce over the chicken thighs.

Serve the chicken with mashed potatoes and a green vegetable.