These brisk spring evenings have me craving a hearty chicken dish. Here is a recipe for perfectly browned, juicy chicken thighs in a delicious sauce prepared on the stove top. These pan seared chicken thighs are an easy meal for a weeknight. Braising is one of my favorite methods of cooking. A cast-iron skillet or heavy-bottom enameled pan are good choices. I used a large non-stick sauté pan and it worked well. Once the chicken is nicely browned, it’s time to build your pan sauce. The liquids, both white wine and chicken stock along with slivered garlic and fresh rosemary create the flavorful braising liquid. Let the sauce simmer for about 30 minutes until the braising liquid reduces. Serve the chicken alongside roasted potatoes or your favorite vegetables.