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In a large pot, heat a little oil and add the chicken thighs. Sear them for a few minutes until browned, but do not cook them completely. Remove the seared chicken and set it aside.
In the same pot, melt the butter and then stir in garlic powder, basil, oregano, and black pepper. Add the rosemary, thyme, and some of the earlier seasoning. Mix everything well.
Allow the mixture to simmer on low heat for about 45 minutes, covering the pot with a lid.