INGREDIENTS:
METHOD:
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.
What a wonderful inspiration!
I admittedly made a few changes, but I think the concept is the same and made it so good.
Love it! Simple yet delicious. Thank you.
I am currently eating it by the bucket
Made this tonight and it was wonderful!
I love this! So easy to throw together.
I used your recipe as a starting point and then added a few of my own things.
Perfect and simple to make. My husband loved it!
Your site is the only one I use because I know everything will end up great!
Made this for a gathering last night. Everyone raved and asked for the recipe. I was almost embarrassed by how easy it it. Spectacular dish!
I've made this recipe a handful of times. My picky 11yr old son and husband love it! It's the only one I use. Thank you!
Fabulous recipe
I've already made this twice now, it's so easy to improvise!