Select "Sauté" to pre-heat the Instant Pot. When the word "Hot" appears on the display add olive oil and brown the chicken thighs on all sides for about 5 minutes and set aside (work in batches if necessary).

Meanwhile, in a small bowl combine the stock, cornflower, butter, and lemon juice. Whisk until combined and there are no clumps.

Deglaze the inner pot with wine. Press "Cancel" to turn the cooker off.

Add the chicken pieces back in the inner pot, skin side down. Pour the liquid mixture over the chicken. Sprinkle evenly with salt, pepper, and thyme. Arrange potatoes and garlic over chicken. Close and lock the lid of the Instant Pot. Select "Meat/Stew", "Pressure Cook" or "Manual" and set the timer (+/- button) to 12 minutes.

When time is up, open the lid using Quick Release (press "Cancel" and then turn steam release handle on the lid to "Venting" position.)

Take the chicken pieces, potatoes, and garlic out of the inner pot with a slotted spoon and place on a serving dish. Sprinkle with parsley.

Strain cooking liquid through a sieve into a small bowl. Let stand 3 minutes. Discard any fat that rises to the top of the liquid. Serve jus with chicken, potatoes, and garlic cloves.

Coat the bottom of a 6-quart slow cooker with olive oil. Place thighs in the slow cooker, skin side down.

In a small bowl combine the stock, wine, cornstarch, butter, and lemon juice. Whisk until combined and there are no clumps. Pour the liquid mixture over the chicken. Sprinkle evenly with salt, pepper, and thyme. Arrange potatoes and garlic over chicken. Cover the slow cooker. Cook on low for 8 hours.

Take the chicken pieces, potatoes, and garlic out of the slow cooker with a slotted spoon and place on a serving dish. Sprinkle with parsley.

Strain cooking liquid through a sieve into a small bowl. Let stand 3 minutes. Discard any fat that rises to the top of the liquid. Serve jus with chicken, potatoes, and garlic cloves.