Coat chicken with olive oil or butter, and salt and pepper to taste. Brown in a 375-degree oven for 25 minutes. While the chicken is cooking, seperate the garlic cloves without trimming or peeling them. After cooking they will squeeze out of the sheaths. After chicken is browned, add garlic, white wine, and thyme. Cover the chicken tightly with foil or use a clay pot or casserole (a Romertofp is ideal for this). Bake at 250 degrees for 2 hours until chicken is cooked to temperature, but still moist.