Chicken and Thyme Sauce
½ Teaspoon Granulated Garlic
½ Teaspoon Salt
½ Teaspoon Italian Seasoning
¼ Teaspoon Ground Black Pepper
2 Pounds Boneless, Skinless Chicken Thighs
2 Tablespoons Unsalted Butter
¼ Cup Unsalted Butter
1 Large Shallot, Peeled And Chopped
¼ Cup Whiskey
½ Cup Heavy Cream
2 Tablespoons Dijon Mustard
1 Tablespoon Pure Maple Syrup
Salt And Freshly Ground Black Pepper To Taste
1 Teaspoon Finely Chopped Fresh Thyme, Or To Taste
Step 1 Preheat the oven to 350 degrees F (175 degrees C).
Step 2 Combine garlic, salt, Italian seasoning, and pepper in a small bowl; sprinkle evenly over chicken thighs.
Step 3 Melt 2 tablespoons butter in a 12-inch cast iron skillet over medium heat. Add chicken thighs and cook until browned, about 5 minutes. Flip thighs over and turn heat off. Remove skillet from heat.
Step 4 Melt 1/4 cup butter for sauce over medium heat in a saucepan. Add shallot once foam subsides and sauté until soft and just golden, about 4 minutes. Remove saucepan from the heat and pour in whiskey.
Step 5 Return saucepan to heat and allow flame to burn off the alcohol. Add cream, Dijon, and maple syrup and stir to combine. Bring to a gentle boil and cook until sauce thickens slightly, 1 to 2 minutes. Season with salt and pepper. Pour 1/2 of the sauce over the chicken thighs. Reserve remaining sauce.
Step 6 Carefully transfer the cast iron skillet to the preheated oven. Bake until chicken is no longer pink in the center and the juices run clear, 20 to 30 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
Step 7 Add thyme to the reserved sauce, and spoon over chicken thighs to serve. Serve with cauliflower mash, garden salad with lemon vinaigrette, rolls. Serves 8