Brine your chicken if you have a chance the night before. Place chicken pieces in a large container with 3/4 cup salt, 1/2 cup sugar and enough water to cover chicken, about 6 cups?
Remove chicken from brine and pat dry. Salt and pepper to taste.
In a large hot skillet over medium heat ( do NOT use non stick) place 1 Tbsp Butter and 1 Tbsp Olive Oil not EVOO, just plain Olive oil). Place chicken skin side down to brown
Turn chicken and cover for ten minutes r so on medium to med/low heat to finish cooking. Check temp with a cooking thermometer. I am cooking thighs so I want a temperature 165. Remove chicken from the pan. Hopefully there is some browning and bits on the pan bottom.
Toss in one finely chopped small onion until they begin to brown. Add 3 cloves chopped garlic and stir for a minute.
Add in either 1 cup of white wine, water or chicken stock, (I prefer stock but it can be too salty if you brined your chicken), and bring to a boil to reduce by half, maybe 3-4 minutes.
Remove from heat and add in 1/2 stick of butter cut into smaller pieces. (I also take the better part of one thigh and dice it up and toss into the gravy). The butter should thicken the gravy. You can return chicken to the pan or just pour over chicken.
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