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.
You are a culinary genius! We loved the recipe.
Wow â I tried this recipe tonight & was impressed!
Mmmm lovely
Loved it! Mine actually looked just like the video. That never happens!
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!
Delicious and ohhhh so beautiful! Thanks for the recipe :0)
I've already made this twice now, it's so easy to improvise!
This was simple and delicious
What an absolutely wonderful recipe
Unfortunately it is not in my taste.I do not recommend it.
I made this last night according to the recipe. It was fabulous!
Simple, delicious. Thanks for another great recipe.
This looks like an easy recipe and healthy, too.
This stuff is seriously amazing!
Excellent dish!