Season the chicken thighs generously with salt and pepper. Heat the olive oil in a large heavy based pan- I use a Le Creuset casserole.
Add the chicken pieces and fry on all sides until golden- this will take about 15 minutes.
Add the garlic and herbs and continue to cook for a further ten minutes until the chicken is a deeper brown.
Tip in the sherry and stir to deglaze the bottom of the pan. Cook for 5 minutes more, until the sauce has reduced to very little then check seasoning and serve.