8 skin-on chicken thighs(bone in or out - you decide)
40 garlic cloves, skin removed
1 teaspoon salt
1/2 teaspoon cracked pepper
3 tablespoons butter diced
1 1/2 cups white wine
2 tablespoons brown sugar
1 tablespoon honey
3 sprigs fresh thyme
1 tablespoon all purpose flour
3 tablespoons cream
2 teaspoons freshly grated lemon zest
Parsley leaves, red pepper flakes and lemon wedges for garnish and maybe some greens on the side
Preheat oven to 180 c
Season chicken thighs with salt and pepper
Melt 2 tablespoons butter in a large oven proof pan 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 pan. 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 Pan into the preheated oven and roast until completely cooked through, , 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.