Roasted Chicken With Thyme And Honey Cream

Total Time: 1 hr 5 mins Preparation Time: 10 mins Cook Time: 55 mins

Ingredients

• Servings: 4
• 4 chicken breasts (bone-in, skin-on)
• 1/2 teaspoon salt, divided
• 1/4 teaspoon pepper, divided
• 1/4 teaspoon dried thyme, divided
• 1 tablespoon butter
• 1 small onion, finely chopped
• 1/4 cup dry wine or 15 ml wine vinegar
• 1 cup 35% real whipping cream
• 1 tablespoon liquid honey

Recipe

• 1 preheat oven to 375°f (190°c).
• 2 sprinkle chicken breasts with half each of the salt, pepper and thyme.
• 3 in a skillet, melt butter over medium-high heat.
• 4 in batches as necessary, brown chicken breasts, skin side down, for 2 to 3 minutes.
• 5 turn and brown other side for 2 to 3 minutes.
• 6 transfer to baking dish skin side up and set skillet aside, reserving any butter and brown bits.
• 7 roast chicken in oven for about 35 minutes or until well browned.
• 8 meanwhile, return skillet to medium heat and heat for 30 seconds.
• 9 add onion and remaining salt, pepper and thyme and cook, stirring constantly, for about 3 minutes or until onion is softened.
• 10 add wine and bring to a boil, scraping up any brown bits stuck to pan.
• 11 stir in cream and honey and boil gently, stirring often, for about 5 minutes or until sauce is thickened.
• 12 pour sauce over chicken in dish and roast for about 10 minutes longer or until chicken is no longer pink inside and sauce is bubbling.