1-First Step: Prep and season the chickenRinse and pat dry the chicken thighs. Then season both sides with salt and ground black pepper. Dry chicken browns better, and seasoning early helps flavor sink in while you build the sauce.

2-Second Step: Puree the tomatoesPuree the 14 oz (400g) whole peeled tomatoes. If your tomatoes are already smooth, you can blend briefly so the sauce braises evenly. Set the puree aside so it’s ready when the skillet is hot.

3-Third Step: Brown the chickenHeat a braiser or heavy skillet on high heat. Place the chicken in the pan skin side down and brown until the skin is nicely golden. Flip and brown the other side, then set the chicken aside and reserve the juices in the pan.

4-Fourth Step: Sauté onion and garlicReduce heat to medium. Add 2 tablespoons olive oil, then sauté 1 cup onion (or 1/2 onion diced) and 3 cloves minced garlic until soft. This step builds the savory base that makes the sauce taste “slow cooked” even though it’s not.

5-Fifth Step: Build the tomato-basil sauceAdd the pureed tomatoes and the 10 chopped fresh Italian basil leaves. Stir well and let it simmer gently while you return the chicken to the pan. If the sauce looks thick, that’s normal. It will loosen as the chicken braises and releases juices.

6-Sixth Step: Braise until tenderReturn the chicken and the reserved juices to the pan. Cover and simmer on low heat for 15 to 20 minutes, or until the chicken is tender.Use this timing as a guide, not a rule. Thicker thighs may need a couple more minutes, while smaller pieces braise a bit faster.

7-Final Step: Finish, garnish, and serveOnce the chicken is tender, add salt to taste and stir in 1 teaspoon brown sugar to balance the tomato acidity. Garnish with 1 tablespoon chopped Italian parsley, then serve immediately while the sauce is hot and fragrant.