Preheat a saucepan over medium heat. Coat the preheated saucepan with two tablespoons oil. Sweat the shallots, then remove them from the pan. Return the pan to medium heat.

Season the chicken thighs with salt, and place the seasoned chicken into the heated pan, browning on both sides, then re-introduce the shallots.

Pour the stock over the browned chicken thighs, bring it to a simmer, then cover with a lid. Cook for 30 minutes with the lid on.

After 30 minutes of cooking, remove the chicken from the pan, shred it, and discard the bones and skin. Set the chicken aside to be re-introduced later.

Add the remaining ingredients to the saucepan, minus the basil, stirring to combine. Uncovered, bring to a simmer and cook for 5 minutes.

Add the basil and cooked chicken to the pan, stir to incorporate. Add additional salt if necessary.

Serve warm with a side of rice.