Steps
1. Season the chicken thigh with salt, pepper, and dried thyme.
2. Heat olive oil in a skillet over medium heat.
3. Add the chicken thigh, skin side down, and cook until golden brown, about 5 minutes.
4. Flip the chicken and cook for another 3 minutes.
5. Remove chicken and set aside.
6. In the same skillet, add sliced onions and garlic; sauté until softened and lightly caramelized, about 5 minutes.
7. Pour in the beer to deglaze the pan, scraping up browned bits.
8. Return the chicken to the skillet, cover, and simmer on low heat for 20 minutes, or until chicken is cooked through.
9. Remove chicken and reduce sauce if needed to thicken.
10. Serve chicken topped with the beer sauce and garnish with fresh parsley.