Directions:

1. Season Chicken w/ Salt and Pepper.
2. In a large Skillet pan, add canola oil to coat bottom of pan and place chicken w/ meaty side down.
3. While Chicken cook, peel and slice the 6 cloves of garlic.
4. Once lightly golden brown, turn chicken to cook other side to lightly brown.
5. Remove Chicken from heat and place on plate to the side. Add garlic slices to pan and let them brown.
6. Once garlic is semi-transparent and browning, add the 1/2 cup of chicken stock and pick up from bottom of pan all the brown bits with a wooden spoon.
7. Once stock starts bubbling, re-add the chicken back to the pan and cover until fully cooked.