Serves 2-4

Ingredients

  • 4-6 bone-in chicken thighs and/or drumsticks
  • Salt only (no pepper yet)
  • 1 tablespoon olive oil
  • 1 tablespoon butter
  • 1 small shallot or onion, finely sliced or diced
  • 2 cloves garlic, smashed
  • 1 tablespoon tomato paste
  • 1 teaspoon soy sauce
  • 1 teaspoon Worcestershire sauce
  • 1/2 cup chicken stock
  • 2 tablespoons cold butter, cubed (for finishing)
  • 1 teaspoon fresh oregano, finely chopped
  • 2 tablespoons fresh parsley, finely chopped
  • Freshly cracked black pepper, to finish

Instructions

  1. Season and dry: Pat chicken completely dry and season generously with salt only, reserving pepper for later to prevent burning.

  2. Render and brown: Heat olive oil in a skillet over medium heat. Place chicken skin-side down and let it brown deeply for 8-10 minutes without moving. Flip and cook another 3-4 minutes. Remove to a plate.

  3. Build umami base: Lower heat. Add butter, shallot, and garlic, cooking until soft. Stir in tomato paste and cook 1-2 minutes until darkened.

  4. Deglaze and braise: Add soy sauce, Worcestershire, and chicken stock. Scrape pan to release browned bits.

  5. Gentle braise: Return chicken to pan. Cover loosely and simmer gently for 20-30 minutes until tender but intact. Maintain a “lazy bubble” simmer—do not boil. Alternatively, cover and place the entire pan in a 300°F oven.

  6. Mount sauce: Remove chicken from pan. Turn off heat. Whisk in cold butter cubes one at a time until glossy and velvety.

  7. Finish: Spoon sauce over chicken. Top with fresh oregano, parsley, and freshly cracked black pepper.

Notes

“Mounting a sauce” means whisking cold butter into a warm sauce off the heat. This creates an emulsion, softens sharp flavors, and adds body without heaviness.

Recipe from Andrew Gruel