Start by deboning chicken thighs (best cut of chicken btw)
Skin seasoned with salt, bottom with salt, black pepper, asofetida powder (or garlic powder), caraway and celery seeds

then put into a cold seasoned steel pan, medium high heat

The fat will render and fry the skin, it will separate when it's done

>>21431762 (OP)
Save the bones for stock and while the chicken cooks, slice up some onion

Prepare some red wine, olive oil, and fish sauce too

>>21431765
When the skin is browned and you flip the thighs, add the olive oil, red wine, a lil bit of fish sauce, and scrape the bottom of the pan to deglaze a little bit if needed
I threw in some more black peppa, and a clove of garlic too

then you turn the heat on low and cover the chicken, letting it cook fully

go on

I am here for the accoutrements

>>21431808
I got hungry and ate and then forgot to post the result
Here it's served over rice, I probably left it covered for 15 minutes and uncovered for another 15 so the liquid could reduce a bit, turned into a very tasty sauce, the wine and fish sauce combo as well as the seasonings are pretty much the same as Parthian chicken, just cooked in a different method

The nice thing about chicken thighs is they're very hard to overcook and ruin, plus when you add the liquid here they get very tender like stewed meat

>>21431837
Looks like shit cunt.

>>21431837
underwhelming