Ingredients:
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 onions, finely chopped
1/4 cup dry white wine or 15 ml wine vinegar
1 cup 35% real whipping cream
1 tablespoon liquid honey
Directions:
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.
Servings: 4
Time preparation: 10 min.
Time total: 65 min.