1-First step: Prep the chicken and sauce base Rinse the chicken thighs and pat them dry with paper towels. This helps the skin brown better in the pan. Season both sides with salt and ground black pepper, using enough to coat the chicken without overdoing it. While the chicken rests for a moment, put the whole peeled tomatoes into a food processor and puree them until smooth. If you do not have a food processor, you can crush the tomatoes by hand with a fork or potato masher. The sauce will be a little rustic, but it will still taste great. Having everything ready before the pan gets hot makes the rest of the cooking feel smooth and stress-free.

2-Second step: Brown the chicken Set a braiser over high heat and let it get hot. Add the chicken thighs skin side down first and brown them well on both sides. Browning adds color and a deeper flavor to the final dish, so do not rush this step. Once the chicken has a good golden crust, remove it from the pan and set it aside. Some fat may render from the chicken during this step. That is a good thing, since it adds more flavor to the sauce later. Keep the heat high enough for browning but watch closely so the skin does not burn.

3-Third step: Build the tomato basil sauce Add the 2 tablespoons of olive oil to the pan, then lower the heat a bit if the pan looks too hot. Add the diced onion and minced garlic. Sauté until soft and fragrant, which usually takes a few minutes. The onion should turn translucent and the garlic should smell sweet, not sharp. Next, pour in the tomato puree and add the chopped basil leaves. Stir everything together so the onion and garlic are fully mixed into the sauce. The basil will start to perfume the whole pan right away, giving you that fresh Italian flavor this dish is known for.

4-Fourth step: Return the chicken to the pan Place the browned chicken thighs back into the braiser along with any juices that collected on the plate. Nestle the pieces into the sauce so they are partly covered. This lets the chicken soak in all the tomato, basil, garlic, and onion flavor as it cooks. Cover the pan and turn the heat down low. Let the chicken simmer gently for 15 to 20 minutes, or until it is tender and fully cooked through. The sauce should thicken a little as it cooks, and the chicken should feel soft when pierced with a fork.

5-Final step: Finish, season, and serve Once the chicken is tender, add salt to taste and stir in the 1 teaspoon of brown sugar. That little bit of sugar rounds out the tomato flavor and keeps the sauce from tasting too sharp. Give the pan one last gentle stir so the sauce is glossy and well blended. Finish with 1 tablespoon of chopped Italian parsley sprinkled over the top. Serve the chicken hot with spoonfuls of sauce over each piece. This dish is wonderful with rice, crusty bread, mashed potatoes, polenta, or even pasta if you want a heartier meal.