Step 1: Preheat to 160 degrees and crush two garlic cloves.
Step 2: Grab an ovenproof skillet over medium heat. Add a tbsp of oil into the pan once it's warm. Add in your crushed garlic and place your chicken on top of the garlic. Toss in the rest of the garlic cloves.
Step 3: Cook the chicken for about 8 minutes, and make sure you flip your chicken to cook either slide. Continue to cook for about 4 minutes. Remove chicken from the skillet and set aside.
Step 4: Place sun-dried tomatoes and red onion over the garlic and cook for about 3-4 minutes. Reduce heat and add your white wine. With a wooden spoon, scrape up any browned bits from the bottom of the pan. Using this deglazing technique helps to remove the flavour being stuck at the bottom of the pan.
Step 5: Add your chicken back to the skillet. Add your stock in until the chicken is covered halfway. Add your Italian herb and black pepper to season. Cover and bake for another 30 minutes.
To serve: Grab a place and add 1 piece of chicken with 1/3 cup of garlic and steamed vegetables.