Preheat the oven to 400°. Trim any excess fat off of the chicken thighs and salt and pepper both sides.

In a large, oven proof skillet, melt the butter over high heat until hot but not burning. Place the chicken thighs in the skillet quickly. Turn after 2-3 minutes, or until the outside is beginning to brown. Flip and cook on the other side for 2-3 minutes, then remove to a plate.

While the pan is still hot, slowly pour the white wine in, scraping the bottom with a wooden or metal spoon to help remove all of the little cooked bits stuck to the bottom (this is called deglazing the pan, and adds so much flavor!).

After the pan has been deglazed, add in the garlic and herbs and cook them for a minute or two until they’re fragrant. Stir in the couscous, chicken broth, and tomatoes, then arrange the chicken thighs over the top. Place the lid on top and bake for 15-20 minutes, or until the chicken pieces read 155° on an internal thermometer (FDA recommends you cook chicken to 165°. However, since the chicken cooled a bit on the plate, the thermometer will read lower when it’s done). If you do not have a thermometer, pierce the chicken with a fork and the juices should run clear. The couscous should also be fluffy and soft.

Sprinkle with the extra parsley, if desired, and serve immediately.