Chicken with Lemon & Thyme Sauce

We all need those delicious, easy, fail proof recipes in our arsenal, am I right??!!  This is one of those recipes.  It's a newer one of us but it's just so, SO good that I know it'll be one for the ages.  I dream of  my girls growing up with the desire to use recipes from home that bring back good memories for them in the kitchen, whether it be helping me cook dinner, sitting at the table working on homework with their daddy... just simple things that bring up warm memories.
There is something about cooking up a chicken dinner.  It's comforting.  I'm not sure if it's the way it makes the house smell amazing or how it seems to just warm up a kitchen, but I just find solace in a good meal cooking up in my kitchen.  Plus, isn't this beautiful?

This meal is versatile in the fact that you can serve it up with a few different things, depending upon the season.  In the spring/summer, some sautéed spinach or grilled potatoes would be great with it.  In these fall months, I like to go a little heavier with some linguini.  In the winter months, I think throwing some dried cranberries in the sauce would be a great addition, not only for flavor but for a pretty pop of color as well.  Use your imagination because this can work in so many different ways!


Without further ado...

Chicken with Lemon & Thyme Sauce

* 3-4 chicken thighs, bone in, skin on

*salt & pepper

*2 Tbls olive oil

*1.5 cups chicken broth

*zest and juice from one lemon (about 2 tbls juice)

*1/4 cup onion, chopped

*one clove garlic, minced

*2 teas fresh thyme leaves or 1 teas dried thyme

*3 Tbls heavy cream

*2 Tbls butter, room temp

*Lemon slices and fresh thyme for garnish (optional)

Preheat oven to 375F.  Season thighs with salt and pepper.  In a hot, oven-safe skillet (I use cast iron) over med-high heat, add olive oil and then add the chicken, skin side down first. Cook for about 6 minutes or so or until skin is nice and brown and then turn.  Cook for another 5 minutes.  Remove chicken from skillet to a plate and cover with foil.  The chicken doesn't need to be cooked all the way through yet since it will be finished in the oven.

Add onion and garlic to the skillet.  Then add broth, lemon juice, zest and thyme.  Stir gently to scrape up the browned bits from the bottom of the skillet.  Bring to a boil and allow to boil gently, uncovered for a bit until the liquid is reduced by half.  Probably around 5 minutes or so. Reduce heat to low and add cream and butter.  Stir until butter has melted.  Remove skillet from heat, add back the chicken thighs (skin up) along with some lemon slices. Place in preheated oven and bake just until the chicken is cooked through... about 8 minutes.  You don't want to overcook!

Spoon some sauce over the chicken and serve up with your fav pasta, potato, veggie, etc.

AMAZING!  Enjoy!


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