Ashley Shawna 
This delicious chicken dish is the perfect meal for anyone bored with the same old chicken. This melt in your mouth dish gives just the right balance of flavors in every bite.
[cooked-sharing]
Preheat oven to 400 degrees.
Season chicken thighs with salt and pepper on both sides.
Heat a large cast-iron skillet over medium-high heat. Melt 2 tablespoons butter.
Add chicken thighs, skin-side down for about 3 minutes per side. Flip over and repeat on the second side.
Remove chicken from pan and set aside.
Melt remaining butter in the skillet. Add garlic cloves and stir frequently until brown.
Add the wine to the pan, scraping any chicken bits with a spatula.
Stir in the brown sugar, honey and fresh thyme, then add the seared chicken back to the pan.
Place the skillet into the preheated oven and roast until cooked, about 25–30 minutes or until reaching an internal temperature of 165 degrees.
Remove the chicken from the pan.
Add the flour, cream and lemon zest to the pan.
Allow the sauce to come to a boil and remove from heat, adding more white wine as needed.
Top with fresh parsley, red pepper flakes and lemon wedges.
Related Link: https://www.tastemade.com/videos/homemade-gyro
Ingredients
Directions
Preheat oven to 400 degrees.
Season chicken thighs with salt and pepper on both sides.
Heat a large cast-iron skillet over medium-high heat. Melt 2 tablespoons butter.
Add chicken thighs, skin-side down for about 3 minutes per side. Flip over and repeat on the second side.
Remove chicken from pan and set aside.
Melt remaining butter in the skillet. Add garlic cloves and stir frequently until brown.
Add the wine to the pan, scraping any chicken bits with a spatula.
Stir in the brown sugar, honey and fresh thyme, then add the seared chicken back to the pan.
Place the skillet into the preheated oven and roast until cooked, about 25–30 minutes or until reaching an internal temperature of 165 degrees.
Remove the chicken from the pan.
Add the flour, cream and lemon zest to the pan.
Allow the sauce to come to a boil and remove from heat, adding more white wine as needed.
Top with fresh parsley, red pepper flakes and lemon wedges.
