Nigel Slater's Thyme and Lemon Pan-Seared Chicken Recipe

Ask the butcher to debone 4 chicken thighs for you. (If you prefer to do it yourself, see my note below, it may help.)

Peel and very finely chop 3 garlic cloves. Heat 4 tablespoons of oil in a large sauté pan (I use one 24cm in diameter), add the garlic and place the chicken thighs skin side up. Sprinkle the surface with 8 sprigs of thyme and season with salt and black pepper. Place a piece of parchment paper on top, then add a heavy weight (another pan will do) on top of the paper and cook, over medium heat.

Check the progress of the chicken after about 15 minutes; the underside should be golden. Turn the chicken over, skin side up, replace the paper and weight and continue cooking for another 10 minutes.

Peel a lemon using a sharp knife sharpened and cut into thin slices. Chop 1 tablespoon of thyme leaves then set aside. Check the tenderness of the meat and remove it from the heat to let it rest briefly. Put the pan back on the hob, turn up the heat and let the juice reduce to a few tablespoons, then pour in 100ml of white vermouth or white wine (or even a dry sherry if you have it) and leave to bubble for 2 or 3 minutes, stirring to dissolve any delicious goo from the pan with a wooden spoon.

Serve chicken with thyme and lemon, pouring in juices as you go. and as you go, sprinkle with flakes of sea salt. Enough for 2.

To debone chicken thighs, place the meat on a cutting board skin side down, then cut two long incisions along the length of the bones. Holding the thigh by the bone, carefully cut the flesh from the bones without cutting through the skin, so you end up with a flat piece of boneless meat.

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