Heat a large frying pan with 2 tablespoons of olive oil. On medium heat, add 2 to 3 chicken thighs. Do not overcrowd the pan.

Season chicken thighs generously on both sides with salt and pepper. Drizzle with a bit of olive oil and arrange on a large rimmed sheet pan, leaving space between the pieces. Distribute tomato ...

Pat chicken thighs dry with a paper towel and season all ... scraping up any browned bits from the bottom of the pan. Once the broth has come to a simmer, return chicken to skillet, skin-side ...