Add the flour to a large, shallow bowl. Generously season with salt and freshly ground black pepper.
Heat a large oven-proof Dutch oven over medium to medium-high heat.
Meanwhile, start dredging the chicken thighs in the flour mixture.
Once the pan is hot, add enough oil to lightly coat the bottom of the pan. Add the chicken, skin-side down (you may have to cook a few batches). Let the chicken cook on the first side until golden brown. Flip over and continue to cook on the other side until golden.
Once all of the chicken has been browned, remove the chicken from the pan and set aside. Turn off the heat, remove any excess oil and reserve the pan for later. Do not wash out the pan.
*You may be tempted to use boneless, skinless thighs, but we encourage you to use bone-in, skin-on, as the fat and bone add flavor, moisture and texture to the final dish.
At this point, preheat the oven to 200 °F (95 °C). If you are short on time, you can cook the dish using higher heat. See the drill-down on "Oven Temperatures for Combination Cooking".