Preheat the oven to 350
If your chicken thighs have skin, remove that and discard or save for another use. Salt and pepper the chicken thighs and set them aside until ready for the next step.
On the stove top, on medium high heat, place olive oil in a dutch oven. Brown the chicken thighs over the medium high heat 2 at a time – allow about 2 minutes per side. Set the chicken aside in a separate dish.
Add the garlic cloves to the pan and heat until slightly browned – about 2-3 minutes.
Deglaze the pan by adding the wine all at once – allow to cook for 2 minutes then add the chicken stock.
Turn off the stove top heat. Add the dried and fresh herbs. Replace chicken back into the dutch oven and replace the lid. Put dutch oven into the oven on rack so that the dutch oven is positioned into the middle of the oven.
Cook x 35 mins. Remove from the oven and allow to rest x 10 minutes. Do not remove the lid.
After 10 minutes, remove the chicken to a plate and cover with an aluminum foil tent and replace the dutch oven onto the stove top on medium low heat
Add the heavy cream and allow to cook until the sauce in the pan has thickened slightly – about 5 minutes. Remove the fresh thyme and rosemary sprigs.
In a small bowl, add 3 Tbs Cornstarch and 3 Tbs cool water, mix well until resembles milk and has no lumps. Pour this into the gravy, stir and allow to cook over medium low heat for 5 minutes. This will thicken the sauce. Add the chicken back to the sauce and heat for another 3-5 minutes.
Taste for salt and pepper and add as needed. If the dish doesn't have enough flavor, you probably need to add salt. Serve with sauce over mashed potatoes, rice or noodles. Garnish with chopped parsley or a few thyme leaves.