Garlic Chicken with Herbs

Sprinkle chicken with salt and pepper.

In a large cast-iron or other heavy 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 tbsp chicken stock.

Return to heat; cook and stir over medium heat until liquid is almost evaporated, 1-2 minutes.

Stir in stock, rosemary and thyme; return chicken to pan.

Bring to a boil.

Reduce heat; simmer, uncovered, until a thermometer reads 170°, 6-8 minutes.

Sprinkle with spring onion.