Prep the chicken parts and fry them in oil until golden brown on all parts. Take them apart and add 1/3 sliced garlic cloves. Saute for 1 minute then add the tomato puree. Stir well and add 1 cup/240 ml hot water (chicken broth) to dilute the sauce. Let it simmer 10 minutes to release some of the acidity.
Season with salt, black pepper and dried thyme to taste. Add in the chicken parts, cover them with sauce and let them cook on low heat until ready. Cover the pot, leaving a crack open. It should take approx. 40 minutes to 1 hour. Stir from time to time, turning the chicken parts over on all sides. If the sauce reduces too much, add small quantities of hot water so the meat has enough liquid to cook in.
3 minutes before turning off the heat, add the remaining garlic cloves. Grated or crushed is better to release their full flavor. Taste the sauce and if necessary add a pinch of sugar to correct the acidity.
Sprinkle with freshly chopped parsley and serve as it is, with your favorite bread.
To variate, you can also serve it with polenta, cooked rice or mashed potatoes.