Pat dry your chicken thigh. Season with salt and fresh cracked pepper.
Place a skillet that can go in the oven over medium high heat. Add 1/2 tablespoon of butter and the chicken thigh skin side down. Cook until skin turns a rich gold brown before flipping to sear the bottom for a few minutes. Then move to 350 degree Fahrenheit oven.
Finely chop a 1/2 tablespoon of fresh parsley, thyme, chive and rosemary. Mince one clove of fresh garlic and 1/4 of a white or yellow onion. Mix the wine and chicken stock. Shake in some powdered gelatin, about a 1/2 teaspoon.
Once chicken reaches 165 degrees Fahrenheit remove from oven and wrap chicken in aluminum foil to rest.
In the same pan that you cooked the chicken add 1 tablespoon butter to pan over medium heat. Add the onion and saute until it begins to brown. Add 1 more tablespoon of butter and the garlic and saute for another few minutes.
Add your liquid mixture and deglaze the pan with a wooden spatula. Add a pinch of xanthan gum. Add the fresh herbs and reduce until the sauce reaches the desired consistency.
Plate the chicken and carefully pour sauce over chicken. Season with salt and pepper to taste.