In a 12" oven-proof skillet with a lid, heat 2 Tablespoons of the olive oil over medium high heat.
While the oil is heating put the flour, ½ teaspoon of salt and ½ teaspoon of pepper into a paper or plastic bag, hold the bag closed and shake to combine.
Add 2 pieces of chicken to the bag and shake to totally cover the pieces with flour. Use a tong to lift the pieces from the flour, shake to remove any excess, then lay, skin side down, into the hot oil. Repeat with the remaining chicken pieces. Six thighs should fit comfortably in your skillet. If not, cook 4 and then 2.
Cook the chicken until golden brown on both sides, about 10 minutes total.
When the chicken is browned, transfer to a bowl or deep dish.