– olive oil – chicken thighs – yellow onion – red bell pepper
Allow the pot to heat up for a few minutes until it is sizzling hot. Place the chicken thighs in the pot in a single layer, skin side down and brown for 4 to 6 minutes, until the chicken skin is deeply golden brown.
Carefully flip and sear for another 2 minutes. Note: this will likely need to be done in two batches as there won’t be enough room to brown the chicken all at the same time.