Pour 1 teaspoon oil in a Dutch oven or large pot and heat over medium high heat.
Lay half the chicken in the pot and cook 3 minutes per side or until golden. Take out of pan and set aside. Place other half of chicken in pot with 1 teaspoon oil and cook 3 minutes per side. Take chicken out and set aside.
Sauté garlic in same pot for 4 minutes. Mix in broth, wine, and herbs, scraping bottom of pot to release browned pieces.
Place chicken back in pot, place lid on pot, lower heat, and simmer 30 minutes or until chicken is fully cooked.