Take the chicken thighs and place them on a plate, then season both sides with salt and pepper.
Add the olive oil to a high sided skillet and place over medium-high heat. Once heated, add the chicken thighs to the pan.
Cook the chicken for about 6-7 minutes on each side until there is a nice, crispy outside. Transfer to a plate.
Add the butter to the used pan and melt it over low heat. Add in the minced garlic, thyme and rosemary. Mix it all together.
Add the chicken stock and white wine to the same pan. Simmer on low for 2-3 minutes to allow the flavors to meld together.
Add the corn starch to the pan and simmer on medium-low heat for 2-3 minutes to allow the mixture to thicken.
Place the partially cooked chicken thighs to the pan and toss around in the sauce. Place a lid on the pan and simmer on medium-low heat for 15 minutes.