Step 1

Use half the umami seasoning to coat the chicken thighs.

Step 2

In a casserole or heavy, deep frying pan, cook chicken, skin down on a medium heat for 7-10 minutes until skin has rendered (released fat).  Turn and cook for 2 minutes on non-skin side, then set aside.

Step 3

Pour out half the oil from pan, then cook onions on low heat until soft.  Add garlic and umami seasoning for 2 minutes.  Add wine and stir until alcohol has evaporated and it’s reduced by just over half.  Add mushrooms to sauté for 3-4 minutes, before adding stock and bringing to a simmer.

Step 4

Return chicken to the pan, skin-side up and cover with a lid. Cook on low heat until tender, about 20 minutes.

Step 5

Stir through cream 5 minutes before serving, taste for seasoning, and top with some freshly chopped parsley.