Roasted Chicken With Thyme and Honey Cre
Source of Recipe
Zaar
Recipe Introduction
"An easy and delicious way to serve chicken! Cooking chicken with the skin and bones takes a little longer but gives a more juicy and tasty result. From Egypt Cooking Today.
List of Ingredients
4 chicken breasts ( bone-in, skin-on)(I like to use chicken thighs)
1/2 teaspoon salt, divided
1/4 teaspoon pepper, divided
1/4 teaspoon dried thyme, divided
1 tablespoon butter
1 small onions, finely chopped
1/4 cup dry white wine or 15 ml wine vinegar
1 cup 35% real whipping cream
1 tablespoon liquid honey
Recipe
Preheat oven to 375°F (190°C).
Sprinkle chicken breasts with half each of the salt, pepper and thyme.
In a skillet, melt butter over medium-high heat.
In batches as necessary, brown chicken breasts, skin side down, for 2 to 3 minutes.
Turn and brown other side for 2 to 3 minutes.
Transfer to baking dish skin side up and set skillet aside, reserving any butter and brown bits.
Roast chicken in oven for about 35 minutes or until well browned.
Meanwhile, return skillet to medium heat and heat for 30 seconds.
Add onion and remaining salt, pepper and thyme and cook, stirring constantly, for about 3 minutes or until onion is softened.
Add wine, whipping cream and honey and bring to a boil, scraping up any brown bits stuck to pan.
Pour over chicken and serve piping hot.
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