From Cook’s Country
Has Kim tried this? No
4 bone-in, skin-on split chicken breasts (about 3 lbs)
2 tbsp olive oil
12 shallots, peeled and halved
16 garlic cloves, peeled (12 left whole, 4 minced)
1 tbsp chopped fresh thyme
1.5 cups low-sodium chicken broth
3 tbsp juice plus 4 slices from 1 lemon
1 tbsp honey
1/4 c sour cream
1 tbsp chopped fresh parsley
1. Pat chicken dry with paper towels and season with salt and pepper. Heat oil in large skillet over medium-high heat until just smoking. Cook chicken skin side down until well browned, about 4 to 6 minutes. Transfer chicken to large plate.
2. Reduce heat to medium and add shallots, whole garlic cloves, and 1/2 tsp salt to empty pan. Cook until vegetables begin to soften and turn spotty brown, about 5 minutes. Add minced garlic and thyme and cook until fragrant, about 30 seconds. Stir in broth, lemon juice, and honey. Return chicken (skin side up) and accumulated juices to skillet. Bring to boil, cover, and reduce heat to medium low. Simmer until thickest part of chicken registers 160 degrees, 20 to 25 minutes.
3. Transfer chicken to serving platter and tent with foil. Add lemon slices to pan, increase heat to high, and boil until sauce is slightly thickened, about 7 minutes. Off heat, whisk in sour cream and parsley and season with salt and pepper. Pour sauce over chicken and serve.