Season chicken pieces with Creole seasoning and salt.
Melt butter in a large, ovenproof skillet over medium heat. Sauté chicken pieces until browned all around. It will first stick to the pan, then release; turn it when it does.
Push the chicken to one side of the pan and add the wine to the pan bottom. Bring it to a boil, then scatter the thyme sprigs and the garlic slices among the chicken pieces.
Add a cup of water to the bottom of the pan and bring to a boil. Then put the whole pan into the preheated 400-degree oven and bake for 30 minutes. When juices run clear from the thighs when jabbed with a kitchen fork, remove from the oven.
Place the chicken and half the garlic on a serving plate and keep warm.
Remove the rest of the garlic and the pan juices to a food processor and process into a puree. Strain into the pan and bring back up to a light boil. Reduce to sauce consistency. Spoon over the chicken and serve.