Steps
1. Heat olive oil in a skillet over medium heat.
2. Season the chicken thigh with salt and pepper, then sear it skin-side down for about 5 minutes until golden brown.
3. Flip the chicken and add the onion and garlic, cooking for another 2-3 minutes.
4. Pour in the beer and chicken broth, then sprinkle with thyme.
5. Bring to a simmer, cover, and reduce heat to low. Cook for 25-30 minutes until the chicken is cooked through and tender.
6. Remove the chicken and let it rest for a few minutes. Increase the heat to medium-high and reduce the sauce for about 5 minutes.
7. Serve the chicken with the sauce poured over it, garnished with fresh parsley.