Method:

• Heat a skillet over medium-high heat.
• While the skillet heats up, season your chicken thighs generously with salt and pepper.
• Add your chicken thighs to the dry skillet, making sure they are not crowded, and cook, undisturbed, for 10-12 minutes or until they appear almost cooked through. It’s important not to move them around while cooking because you want a nice crust to form.
• Flip the chicken and cook for another 5 minutes.
• Turn the temperature to medium-low and add your chicken broth, scraping up the chicken bits as the broth deglazes the pan.
• Allow the sauce to reduce until there is only a thin glaze over the bottom of the pan, tossing the chicken in the sauce as you go.