Heat a non-stick pan over high heat and place the chicken, skin side down and brown nicely (It cooks in the fat that renders from the skin).
When the skin is nicely brown, flip the chicken and brown the other side. Wipe excess fat with paper towels and add smashed garlic and all other seasonings. Add 100 ml of water, cover with a lid, and simmer for about 30 minutes.
It's fully cooked when you pierce the chicken with a skewer or fork and clear juice runs out. Baste the chicken by ladling the cooking juices over the chicken and continue to simmer until the liquid thickens slightly. You can add butter at the end.
Story Behind this Recipe
This is my mom's recipe, though she didn't use garlic...
I scoop out the excess fat on the surface frequently. It won't be fatty and will be juicy sweet and salty chicken.