1-First Step: Prep the ingredients Start by patting the chicken thighs dry with paper towels. This helps them brown better in the pan. Sprinkle both sides with salt and ground black pepper. While that rests, dice the onion, mince the garlic, chop the basil, and have the tomatoes ready to go. When everything is prepped first, the cooking part feels calm and easy.

2-Second Step: Brown the chicken Set a large skillet, sauté pan, or Dutch oven over medium heat and add the 2 tablespoons of olive oil. Once the oil is hot, place the chicken thighs in the pan in a single layer. Cook them for about 4 to 5 minutes per side until they are lightly browned. They do not need to be cooked through at this point, because they will finish braising later. Transfer the chicken to a plate and set it aside.

3-Third Step: Cook the onion and garlic In the same pan, add the diced onion and cook for about 4 minutes, stirring often. The onion should turn soft and slightly golden. Next, add the minced garlic and cook for 30 seconds to 1 minute, just until fragrant. If the pan looks dry, add a small splash of water to loosen the browned bits from the bottom. Those little bits add a lot of flavor to the sauce.

4-Fourth Step: Build the tomato sauce Add the 14 ounces of whole peeled tomatoes to the pan. Use a spoon or spatula to break them up as they cook. Stir in the 1 teaspoon of brown sugar, then add a little salt if needed. Let the sauce simmer for about 5 minutes so the flavors begin to blend. The tomatoes should look slightly thicker and less sharp in taste by this point.

5-Fifth Step: Return the chicken to the pan Place the browned chicken thighs back into the sauce, along with any juices that collected on the plate. Spoon some sauce over the top so the chicken starts soaking in the flavor right away. Lower the heat to a gentle simmer, cover the pan, and cook for 25 to 35 minutes. Stir once or twice during cooking, if needed, so nothing sticks to the bottom.

6-Sixth Step: Finish with basil and final seasoning When the chicken is tender and fully cooked, uncover the pan. Add the chopped fresh Italian basil leaves and stir them into the sauce. Taste and add additional salt if needed. The basil should stay bright and fresh, so it is best added at the end instead of the beginning. If the sauce seems too thin, let it simmer uncovered for 3 to 5 more minutes.

7-Final Step: Garnish and serve Turn off the heat and sprinkle the dish with 1 tablespoon chopped Italian parsley for garnishing. Serve the Italian Braised Chicken hot with pasta, rice, polenta, roasted potatoes, or a piece of crusty bread. The sauce is so good that you will want something on the side to catch every bit of it. For a cozy meal, a green salad or steamed vegetables also works well.