1-First Step: Season and prep the chicken Pat the chicken thighs dry with paper towels so they brown well in the pan. Sprinkle both sides with salt and ground black pepper. If you are watching sodium, you can keep the first seasoning light and adjust at the end with the additional salt to taste.

2-Second Step: Brown the chicken Heat 2 tablespoons olive oil in a large skillet or braising pan over medium heat. Once the oil is hot, add the chicken thighs and cook for about 4 to 5 minutes per side until golden brown. You do not need to cook them through at this stage. Browning adds flavor and gives the sauce a deeper taste.

3-Third Step: Cook the onion and garlic Remove the browned chicken and set it aside on a plate. Add the diced onion to the same pan and cook for 3 to 4 minutes until it softens. Stir in the minced garlic and cook for 30 seconds more, just until fragrant. This short step builds a strong flavor base for the braise.

4-Fourth Step: Add the tomatoes, sugar, and basil Pour in the 14 ounces of whole peeled tomatoes and break them up with a spoon or spatula. Stir in the 1 teaspoon brown sugar and the chopped basil leaves. The sugar helps balance the tomatoes, while the basil adds that fresh Italian aroma. Let the sauce come to a gentle simmer.

5-Fifth Step: Return the chicken to the pan Place the chicken thighs back into the sauce, nestling them into the tomatoes and onions. Spoon a little sauce over the top. Cover the pan and reduce the heat to low. Let the chicken braise for about 30 to 35 minutes, or until it is fully cooked and tender.

6-Sixth Step: Check for doneness and adjust seasoning The chicken should reach an internal temperature of 165°F. If you like a softer texture, let it simmer a few minutes longer. Taste the sauce and add additional salt if needed. If the sauce seems too thick, stir in a splash of water to loosen it.

7-Final Step: Garnish and serve Spoon the Italian Braised Chicken into shallow bowls and top with 1 tablespoon chopped Italian parsley for garnishing. Serve it warm with rice, mashed potatoes, crusty bread, or polenta. The sauce is rich enough to soak into almost anything, which makes leftovers especially good the next day.