- 8 bone-in, skin-on chicken thighs
- 40 garlic cloves, skin removed
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 3 tablespoons unsalted butter, divided
- 1 1/2 cups good white wine
- 2 tablespoons light brown sugar, packed
- 1 tablespoon honey
- 3 sprigs fresh thyme
- 1 tablespoon all purpose flour
- 3 tablespoons heavy cream
- 2 teaspoons freshly grated lemon zest
- Italian parsley leaves, red pepper flakes and lemon wedges for garnish
INSTRUCTIONS
- Preheat oven to 400°F.
- Season chicken thighs with salt and pepper on both sides.
- Melt 2 tablespoons butter in a large cast-iron skillet over medium-high heat. Add chicken thighs, skin-side down, and sear both sides until golden, about 3 minutes per side. Remove chicken from pan and set aside.
- Melt remaining tablespoon of butter in the skillet. Add garlic cloves and stir frequently until golden brown.
- Add the wine to the pan and scrape up any chicken bits with a wooden spoon or spatula. Stir in the brown sugar, honey and fresh thyme until combined, then add the seared chicken back to the pan.
- Place the skillet into the preheated oven and roast until completely cooked through, reaching an internal temperature of 165°F, about 25-30 minutes.
- Remove the chicken from the pan and add the flour, cream and lemon zest to the drippings. Allow the sauce to come to a boil and remove from heat. Stir in more white wine to the sauce if it appears too thick.
- Serve chicken over garlic mashed potatoes smothered in a spoonful of pan sauce, and garnish with fresh parsley and lemon wedges
This article and recipe adapted from this site
