Steps
1. Heat olive oil in a skillet over medium heat.
2. Season the chicken thigh with salt and pepper, then add to the skillet, skin-side down.
3. Sear the chicken for about 5 minutes until golden brown, then flip.
4. Add chopped onion and minced garlic, sautéing for 2-3 minutes until softened.
5. Pour in the beer and sprinkle with thyme, bringing the mixture to a simmer.
6. Cover and let it braise for 20-25 minutes until the chicken is cooked through and tender.
7. Remove the chicken and let it rest for a few minutes before serving.
8. Optionally, reduce the cooking liquid for a thicker sauce, then serve the chicken topped with the sauce and garnish with parsley.