Chicken thighs with lemon

Ingredients

• 110 ml Homemade chicken stock
• 50 ml White wine
• 4 pcs Chicken thights, medium size
• 1 pcs Lemon, sliced in 0.25cm thick rounds
• 3 sprig Thyme, fresh
• 4 clove Garlic, crushed
• 2 tbsp Butter, unsalted
• 1/2 tsp Salt, fresh ground
• 1/2 tsp Pepper, fresh ground

Method

1. Preheat oven to 220°C and season chicken thighs with salt and pepper.
2. Melt butter in a large room-temperature skillet. Add chicken, skin side down.
3. Place skillet over medium heat and cook, letting skin get tender and brown, and reserving excess fat in a separate bowl to maintain a thin coating in pan, until chicken is cooked halfway through, about 10 minutes.
4. Scatter half of the lemon slices over chicken and half on bottom of skillet and transfer skillet to oven, leaving chicken skin side down.
5. Roast until chicken is cooked through, skin is crisp, and lemon slices on bottom of skillet are caramelised, 6-8 minutes.
6. Transfer chicken pieces, skin side up, and caramelised lemon slices from bottom of skillet to a warm platter and return skillet to medium heat.
7. Add reserved buttery juices, thyme sprigs, and garlic; cook, stirring frequently, until fragrant, about 1 minute.
8. Remove skillet from heat. Add wine; cook over medium heat until reduced by half, 1-2 minutes.
9. Add broth; cook until thickened, about 3 minutes. Drizzle with 2 teaspoons oil and return chicken to skillet, skin side up, to rewarm.
10. Serve topped with caramelised lemon slices.