Steps
1. Heat the olive oil in a medium skillet over medium-high heat.
2. Season the chicken thigh with salt and pepper, then add it to the skillet, skin-side down. Sear for 5-7 minutes until golden brown.
3. Flip the chicken and add the chopped onion and minced garlic. Sauté for 2-3 minutes until softened.
4. Pour in the red wine and chicken broth, scraping up any browned bits from the bottom of the skillet.
5. Add the thyme and rosemary, then cover the skillet with a lid. Reduce heat to low and let it simmer for 25 minutes.
6. Once cooked, remove the lid and let it simmer for an additional 5 minutes to thicken the sauce.
7. Serve hot, drizzled with the sauce over the chicken.