Roasted Chicken With Thyme and Honey Cream Recipe #168133
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 Dairy Goodness.
Hope you enjoy!
by ~Leslie~
1¼ hours | 10 min prep
SERVES 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 white wine or 1 tbsp/ 15 ml wine vinegar
- 1 cup 35% real whipping cream
- 1 tablespoon liquid honey
- 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 and bring to a boil, scraping up any brown bits stuck to pan.
- Stir in cream and honey and boil gently, stirring often, for about 5 minutes or until sauce is thickened.
- 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.
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5 stars