The Best, Crispy, Succulent, Umami-Flavored Chicken Thighs – In Less Than An Hour Recipe

Place the chicken thighs, skin-side down, into the hot oil. Let them cook undisturbed until the skin is deep golden brown and crisp, which should take about 3 minutes. You'll notice the fat rendering out, adding richness to the pan.

Flip the thighs and cook for another 3 minutes on the other side.

Return the chicken thighs to the Dutch oven, skin-side up. Add the diced tomatoes and bring the liquid to a boil, then pour in the chicken stock.

Reduce the heat to a steady simmer and cook, uncovered, for about 20 minutes. The liquid should reduce and thicken slightly. If it seems to be evaporating too quickly, you can add a little more stock or water to maintain the simmer.