Season the chicken on both sides with salt and pepper.
Add the olive oil to a large saucepan or skillet and cook the chicken on both sides, for about 5 minutes per side or until golden brown.
Remove the chicken from the saucepan and set aside.
Add the garlic, thyme and oregano to the saucepan and cook until garlic gets aromatic. Add the sherry and chicken broth to the skillet to deglaze the pan, scraping up all the brown bits. Bring to a boil.
Add chicken back to skillet and saucepan, reduce the heat to low and bring to a simmer. Cover and cook for another 20 minutes, until chicken is tender.
Garnish with more fresh herbs if desired and serve warm.
Chicken breasts can be used as well, though I would recommend using bone in, skin on breasts because the chicken will turn out juicier. Also chicken drumsticks would be great as well. For both of these, I would leave the cooking time the same. If you're unsure if your chicken breast is cooked through, the best way to tell is by using a kitchen thermometer and when the internal temperature is 165 degrees F, your chicken breast is done.
If you're using a red wine, I recommend using a Cabernet Sauvignon, Merlot or a Pinot Noir.
Nutritional information assumes 1 thigh with sauce. Please keep in mind that nutritional information is a rough estimate and can vary greatly based on products used.