Steps
1. Heat the olive oil in a skillet over medium heat.
2. Season the chicken thigh with salt and pepper, then add it to the skillet, skin-side down. Sear for about 5 minutes until golden brown.
3. Flip the chicken and add the chopped onion, garlic, and carrot to the skillet.
4. Pour in the light beer and sprinkle with dried thyme.
5. Bring to a gentle simmer, cover the skillet, and cook for 25 minutes, or until the chicken is cooked through and tender.
6. Remove the lid and let it simmer for an additional 5 minutes to reduce the sauce slightly.
7. Serve hot, garnished with fresh parsley.