Chicken & Garlic with Fresh Herbs

6 boneless skinless chicken thighs (about 1 ½ lbs.)
½ tsp. salt
¼ tsp. pepper
1 Tbsp. olive oil
10 garlic cloves, peeled and halved
1 cup chicken stock plus 2 Tbs, divided
1 tsp. minced fresh rosemary or ¼ tsp. dried rosemary, crushed
½ tsp. minced fresh thyme or 1/8 tsp. dried thyme
1 Tbs fresh chives, minced
Sprinkle chicken with salt and pepper. In a large skillet, heat oil over medium-high heat. Brown chicken on both sides. Remove from pan. Remove skillet from heat; add halved garlic cloves and 2 Tbs chicken stock. Return to heat; cook and stir over medium heat 1-2 minutes or until liquid is almost evaporated. Stir in remaining stock, rosemary and thyme; return chicken to pan. Bring to a boil. Reduce heat; simmer, uncovered, 6-8 minutes or until the temperature reaches 170°F. Top with chives. (Makes 6 servings)