Cooking Instructions:

• Start by patting the chicken thighs dry with paper towels. This will help achieve a crispy skin when searing. Season them lightly with salt and pepper.
• In a large skillet or Dutch oven, heat a drizzle of oil over medium-high heat. Once hot, add the chicken thighs skin-side down. Sear for about 5-7 minutes until the skin is golden brown and crispy. Flip the chicken over and sear the other side for an additional 5 minutes. Remove the chicken from the skillet and set aside.
• In the same skillet, add the chicken broth, French onion soup mix, brown sugar, and ketchup. Stir well to combine, scraping up any browned bits from the bottom of the pan. Bring the mixture to a simmer.
• Return the seared chicken thighs to the skillet, ensuring they are submerged in the sauce. Cover the skillet with a lid and let it simmer over medium-low heat for 30-40 minutes, or until the chicken is cooked through and tender.
• Once the chicken is cooked, remove the lid and let it rest for a few minutes. Sprinkle with chopped parsley for a fresh touch. Serve the Chicken in a Hurry with your choice of side dishes, like rice or steamed vegetables, to soak up the delicious sauce.