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Pat the chicken thighs dry with paper towels and season all over with the salt and pepper.
Heat the olive oil in a 12-inch skillet over medium-high heat until shimmering. Add the chicken thighs skin-side down and sear undisturbed for 7–8 minutes, until the skin is deep golden brown and releases easily from the pan. Flip and sear the second side for 4 minutes. Transfer the chicken to a plate and set aside — it will finish cooking in the sauce.
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