Cut the chicken thigh into two pieces, pierce the skin with a fork, and season with salt and pepper. Lightly coat with all-purpose flour.

Heat olive oil in a frying pan over medium heat. Place the chicken skin-side down and cook until golden brown. Flip and cook until fully done, then transfer to a plate.

Wipe off excess oil from the pan with a paper towel. Add butter and heat over medium heat until melted. Tilt the pan and cook until the butter turns light brown.