Weeknight Chicken

By csch1960

Ingredients

• 1 cup low sodium chicken broth
• 1 1/2 tea cornstarch
• 1 cup white wine
• 4 garlic cloves, peeled and smashed
• 2 tea fresh thyme, minced
• 3 pounds bone-in, skin on chicken parts ( 8 thighs )
• salt and pepper
• 1 tlb vegetable oil
• 2 tlbs unsalted butter

Preparation

Step 1

HEAT oven to 450*
Adjust oven rack to middle position
WHISK two tablespoons of broth with cornstarch and set aside
COMBINE remaining broth, wine, garlic and thyme in large measuring cup
DRY chicken, season with salt and pepper
HEAT oil in oven proof skillet over medium heat. Cook chicken, skin side down for 6 to 10 minutes. Turn and cook two more minutes on the other side.
FLIP chicken to skin side up
ADD broth mixture to pan and bring to boil.
PLACE skillet in oven and roast 20 minutes. Check for proper internal temperature of chicken.
REMOVE chicken from pan and de-fat the broth
RETURN 1 1/2 cups of broth to pan and bring to boil over medium high heat. Reduce heat to medium low heat and simmer until broth is reduced to 1 cup, about 5 to 7 minutes.
ADD cornstarch mixture to skillet and stir until sauce thickens.
OFF heat, whisk in butter.
SERVE, Passing sauce.