Take chicken thighs to the next level with thyme, wine and lots of garlicky goodness.
8 bone-in, skin-on chicken thighs
40 garlic cloves, skin removed
1 tsp kosher salt
½ tsp black pepper
3 Tbsp unsalted butter, divided
1 ½ cups good white wine
2 Tbsp light brown sugar, packed
1 Tbsp honey
3 sprigs fresh thyme
1 Tbsp all purpose flour
3 Tbsp heavy cream
2 tsp freshly grated lemon zest
Italian parsley leaves, red pepper flakes and lemon wedges for garnish
Let's get Cooking...
Preheat oven to 400ºF.
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 165ºF, 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.