Place the chicken thighs on a plate and pat dry. Sprinkle with salt and pepper. Heat the extra-virgin olive oil in a heavy-bottomed pan over medium-high heat. Working in batches, add chicken, starting skin side down and cook until crisp and golden brown, about 10 minutes per batch. Transfer the chicken to a plate and pour off all but one tablespoon of fat. Lower the heat and add the slivered garlic to pan. Stir until golden brown, about 2 minutes, don’t let it burn. Add the rosemary and cook for another minute. Add the wine and bring to a boil. Cook until the wine reduces by half, then add the chicken stock/broth.