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Sprinkle the chicken with salt and pepper. In a large cast-iron or other heavy skillet, heat the olive oil over medium-high heat until it's shimmering. Add the chicken thighs and sear them on both sides until they're golden brown, three to four minutes per side. Remove the chicken and set it aside.
Remove the skillet from the heat and add the halved garlic cloves along with the brandy (or chicken stock, if that's what you are using). Return the pan to medium heat, and cook and stir until the liquid is nearly evaporated and the garlic softens and releases its aroma, about one to two minutes.
Stir in the remaining chicken stock, rosemary and thyme. Bring the mixture to a gentle boil, then return the chicken to the pan. Reduce the heat to low and simmer, uncovered, until a thermometer inserted into the chicken reaches 170°F, six to eight minutes. Sprinkle the chicken with chives.