Steps
1. Heat olive oil in a skillet over medium heat.
2. Season the chicken thigh with salt and pepper, then place it skin-side down in the skillet.
3. Sear for about 5 minutes until the skin is golden brown.
4. Flip the chicken and add the chopped onion and garlic to the skillet, cooking for another 3 minutes.
5. Pour in the beer and sprinkle the dried thyme over the top.
6. Bring to a simmer, then cover and reduce the heat to low.
7. Cook for 25-30 minutes, or until the chicken is cooked through and tender.
8. Serve hot, garnished with fresh parsley.