Chicken With Roquefort Cream Sauce

3 tablespoons olive oil
3 1/2-pound chicken, cut into 8 pieces
1 cup whipping cream
1/4 cup dry white wine
5 garlic cloves, minced
1 teaspoon herbes de Provence or dried thyme, crumbled
3/4 cup crumbled Roquefort cheese
Chopped fresh chives

Heat oil in heavy large skillet over medium-high heat.
Season chicken with pepper.
Add chicken to skillet and cook until golden brown on all sides, about 8 minutes.
Add cream, wine, garlic and herbes de Provence.
Cover and simmer until chicken is tender and cooked through, turning once, about 20 minutes.
Transfer chicken to platter.
Boil cooking liquid in skillet until reduced to sauce consistency, about 5 minutes.
Add cheese and whisk until cheese is melted and sauce is smooth.
Season generously with pepper.
Pour sauce over chicken.
Garnish with chives and serve.

Serves 4