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Easy
30mins
4
Rated 4.5 stars by 2 users
Dinner
4
10 minutes
20 minutes
Crispy-skinned chicken thighs with a rich, glossy pan sauce are simple enough for a weeknight, yet impressive enough to share. The caramelised bits left in the pan after searing form the foundation of the sauce, which is deepened further with a teaspoon of our Umami Blend.
4 boneless chicken thighs, skin on
1 tbsp olive oil
Salt
½ onion, finely chopped
4 sprigs of thyme
125ml white wine
250ml water
45g unsalted butter, chilled and cut into small cubes (see Recipe Note)
Small handful flat-leaf parsley, finely chopped
Season the chicken lightly with a pinch of salt.
Heat the olive oil in a large frying pan over medium-high heat for a couple of minutes until hot. Add the chicken thighs skin side down and cook for 7–8 minutes, pressing down with a spatula or weight, until the skin is deep golden and very crispy.
Reduce the heat to medium, flip the thighs and cook for a further 2–3 minutes. Transfer the chicken to a plate to rest, leaving all the pan juices and caramelised bits behind.
With the heat still at medium, add the onion to the pan and cook for 5–6 minutes until translucent.
Add the wine and thyme and allow the wine to reduce almost completely, scraping all the caramelised bits off the pan to infuse into the wine. Stir in the Umami Blend and cook for a further minute.
Add the water and any juices from the resting chicken. Increase the heat to medium-high and cook until the liquid has reduced by more than half and is well concentrated. Turn off the heat and whisk in the cold butter one piece at a time until the gravy is creamy and glossy. Stir through the parsley and serve immediately with the chicken and crusty bread.
The butter must be very cold when added. This is what creates a smooth, stable emulsion. If the pan is too hot, the sauce may split. Whisking continuously as you add each piece will give you the best result.
Delicious meal, I added pumpkin and zucchini, didn’t add the butter, as there was already a lot of fat from the chicken . I put it together and popped it in the oven for 15minutes. Served with greens and a rye bread … awesome
We acknowledge the Traditional Custodians of this land, the Aboriginal and Torres Strait Islander peoples. We pay our respects to Elders past, present and future. Food has always connected humans to this land and each other; we strive to honour and strengthen those connections.
We acknowledge the Traditional Custodians of this land, the Aboriginal and Torres Strait Islander peoples. We pay our respects to Elders past, present and future. Food has always connected humans to this land and each other; we strive to honour and strengthen those connections.
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