Prepare the Chicken: Take the chicken thighs out of the fridge about 20 minutes before cooking to allow them to come to room temperature. Pat the skin completely dry with a paper towel – this is the secret to getting it extra crispy. Season both sides generously with the salt and pepper.

Sear for Colour and Flavour: Heat the olive oil in a large, heavy-bottomed frying pan or skillet over a medium-high heat. Place the chicken thighs skin-side down in the hot pan. Don’t overcrowd it. Cook for 8-10 minutes without moving them, until the skin is a deep golden brown and releases easily from the pan. Flip and cook for another 2-3 minutes. Remove the chicken and set aside on a plate.

Sauté the Vegetables: There should be a good amount of chicken fat left in the pan. Reduce the heat to medium, and add the chopped onion and sliced carrots. Sauté for 6-8 minutes, stirring occasionally, until the onion has softened and the carrots are beginning to caramelise at the edges.

Build the Aromatic Base: Add the sliced garlic, thyme, and rosemary sprigs to the pan. Cook for another minute, stirring constantly, until the garlic is fragrant. Be careful not to let it burn. This step infuses the entire dish with a beautiful herbal scent.

Deglaze and Simmer: Pour in the white wine (if using) to deglaze the pan, scraping up all those delicious brown bits (known as fond) from the bottom with a wooden spoon. Let it bubble and reduce by about half. Pour in the chicken stock.

Bring it all Together: Return the seared chicken thighs to the pan, nestling them amongst the carrots. Bring the liquid to a gentle simmer, then reduce the heat to low, cover the pan with a lid, and cook for 15-20 minutes, or until the chicken is cooked through (juices run clear when pierced) and the carrots are tender.

Finish the Sauce: Remove the chicken from the pan once more and set aside to rest. Discard the thyme and rosemary sprigs. Turn the heat up to medium-high and let the sauce bubble away for 2-3 minutes to thicken slightly. Turn off the heat and stir in the cold butter and fresh parsley. The butter will give the sauce a lovely, glossy finish.

Serve: Plate the carrots and sauce, place a chicken thigh on top, and spoon over a little extra sauce. Serve immediately.