Chicken Fricassee with Garlic and Thyme

3 skinless bone-in chicken breasts
6 skinless bone-in chicken thighs
1 tsp. salt
1/2 tsp. freshly ground black pepper
2 Tbsp. olive oil
1 Tbsp. butter
12 cloves whole peeled garlic
1/4 cup brandy
1 1/2 cups white wine
1 cup water
1/4 tsp. freshly chopped thyme
Sprigs of fresh thyme to garnish

1. Cut the chicken breasts in half through the bone to make the breasts roughly the same size as the thighs. This will help everything cook evenly.
2. Sprinkle the chicken with the salt and pepper and set aside.
3. In a large deep skillet with a lid or a Dutch oven, heat the olive oil and butter together over medium-high heat.
4. Saute the chicken in batches for 4 to 5 minutes on each side.
5. Remove the chicken from the skillet and add the garlic cloves. Reduce the heat and sauté the garlic for 1 minute.
6. Turn off the heat and add the brandy. Turn the heat back up to medium and allow everything to come to a simmer.
7. Pour in the wine and water and add the chicken back in. Sprinkle the chopped thyme over the chicken and bring everything up to a simmer.
8. Reduce the heat to low and cover. Cook the chicken for 30 to 35 minutes or until tender. Serve with the black rice.