Start by patting the chicken thighs dry with a paper towel. Season generously with sea salt and black pepper, then lightly dust each piece with plain flour.

Heat olive oil in a large skillet over medium-high heat. Once hot, place chicken thighs skin-side down and sear for 10–12 minutes until the skin is golden and crispy.

Flip the thighs and cook for an additional 2–3 minutes. Remove the chicken from the pan and set aside on a plate.

Lower the heat and add the garlic cloves to the skillet. Cook for 3–4 minutes until softened and lightly golden.

Pour in dry sherry and scrape up any bits from the pan. Allow the sherry to simmer for 2–3 minutes until it reduces slightly.

Add chicken stock and bay leaves, bringing the mixture to a gentle simmer.

Return the browned chicken thighs to the skillet and simmer uncovered for 25–30 minutes, until cooked through.

Remove from heat and sprinkle with parsley. Serve warm alongside lemon wedges and crusty bread.