Clean the chicken thighs, pat them dry and cut them in half.

In a large Dutch oven or oven proof skillet add the olive oil and heat over medium-high heat. Add chicken thighs and cook on both sides just until they start to brown and are no longer pink. Transfer the chicken to a plate.

Add the cloves of garlic to the same skillet. Season with cumin, dill, thyme, salt, pepper and stir. Add the wine, stir a bit and scrape all the pieces from the bottom of the skillet, then cook for about 2 minutes just until the wine reduces a bit and the garlic starts to brown.

Stir in the chicken broth then add the chicken back to the skillet. Cover the skillet with a lid and place in the oven for about 20 minutes.

Garnish with parsley and serve warm over rice or noodles.

DONE