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Preheat your oven to 375°F (190°C).
Season the chicken thighs with salt and pepper.
Heat olive oil in a Dutch oven over medium-high heat.
Sear the chicken thighs in two batches on both sides until golden brown, about 2-3 minutes per side.
Remove from the Dutch oven and set aside.
Add minced garlic to the Dutch oven and cook for 1 minute until fragrant.
Deglaze the bottom of the pan with white wine, scraping up any browned bits at the bottom of the Dutch oven.
Return the chicken thighs to the Dutch oven, nestling them into the sauce.
Add Worcestershire sauce, dried thyme, and oregano for extra flavor.
Pour chicken stock until the thighs are half-way submerged.
Bring everything up to a simmer.
Cover the Dutch oven with a lid and transfer it to the preheated oven.
Bake for about 30 minutes, or until the chicken reaches an internal temperature of 165°F (74°C).
Once cooked through, remove the Dutch oven from the oven and let it rest for a few minutes before serving.
Spoon the pan juices over the chicken thighs and serve.