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.
1 comment
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