Heat the oil in a skillet over medium/high heat til the oil shimmers. Place chicken in pan and brown each side for about 4-5 minutes. You want a nice crisp brown on both sides. Lower the heat to low, and pour in chicken broth until it comes up 1/2 to 3/4 up the sides of the chicken, do not submerge. Cover with a tight lid and cook for 12 minutes. You can check for doneness with a meat thermometer. (165 for chicken thighs)