HONEY GLAZED CHICKEN THIGHS

HONEY GLAZED CHICKEN THIGHS

3-4 chicken thighs, skin on and bone in

3 t honey

1/4 C semi-dry white wine (I used pinot grigio)

1 t fresh lemon zest

1/2 t dried thyme, crushed

1 t unsalted butter

1 t olive oil

Salt and Pepper

1. Salt and pepper the chicken thighs, both sides

2. Combine the honey, wine, lemon zest and thyme.

3. In a heavy-bottomed fry pan, on medium-high heat, cook the chicken until it is golden brown on all sides and almost cooked all the way through.
(aproximately 150f for those who want specifics). Remove from pan and set to the side, covered. Let rest 5-10 minutes. Keep any juices that show during rest time!

4. Drain the fat from the pan-–DO NOT WIPE! Reheat the pan to medium-hot and add the honey mixture. Scrape up all the tasty brown bits left from the chicken.
Bring to a boil.

5. To the honey mixture, add the juices from the rested chicken. Reduce this combination by 1/2 to 2/3 original volume.

6. Reduce the heat to medium-low and add the chicken thighs to rewarm. Turn thighs to coat all sides. Serve.

Serves: 2-4