1-First Step: Prep your ingredients Rinse the chicken thighs and pat them dry. Season both sides generously with salt and ground black pepper. If the chicken is cold, letting it sit at room temperature for a few minutes helps it brown better. Next, puree the 14 oz (400g) whole peeled tomatoes in a food processor until smooth. Chop the fresh Italian basil leaves so they are ready to stir into the sauce later.

2-Second Step: Brown the chicken for maximum flavor Heat a braiser, deep skillet, or heavy-bottomed pot with a lid over high heat. Brown the chicken thighs skin-side down first, then flip to brown both sides evenly. When they look deeply golden, remove the chicken and set it aside. Keep the pan juices in the pot. They are a key part of the flavor in Italian braised chicken.

3-Third Step: Sauté onion and garlic, then build the tomato herb sauce Reduce the heat to medium. Add 2 tablespoons olive oil, then sauté 1 cup diced onion (or use 1/2 onion if that is what you have) until softened. Stir in 3 cloves minced garlic and cook until fragrant, just a short moment so the garlic does not burn. Now stir in the pureed tomatoes and 10 chopped fresh Italian basil leaves. Mix well so the sauce turns evenly red and aromatic.

4-Fourth Step: Braise until tender Return the browned chicken and its juices back to the pot. Cover with a tight-fitting lid. If your lid does not seal well, use foil to help trap steam, which is important for tender results. Simmer on low heat for 15 to 20 minutes until the chicken is tender. This timing is built for thighs, since they stay juicy during braising.

5-Final Step: Finish, garnish, and serve hot Stir in 1 teaspoon brown sugar, then taste and add more salt if needed. Garnish with 1 tablespoon chopped Italian parsley. Serve the Italian one pot chicken hot, spooning extra sauce over the top.