Serves 8

To quickly remove thyme leaves from the woody stems, place the thyme flat on a cutting surface and then with the top ridge of a chef’s knife, scrape the stems. The leaves will come off easily.

  • 8 organic bone-in and skin-on chicken breast halves
  • 2 teaspoons salt
  • 1 teaspoon freshly ground black pepper
  • 1/4 cup minced fresh thyme
  • 3 tablespoons unsalted butter
  • 4 cloves minced garlic
  • 1/4 cup chopped shallots
  • 1/2 cup dry white wine
  • 1/2 cup heavy cream
  • 1 tablespoon grated lemon skin
  • 3 tablespoons lemon juice, freshly squeezed
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground black pepper or hot sauce

Rub chicken breasts on both sides with salt, pepper, and half the thyme. Place a 2-quart sauté pan over medium-high heat. Add the butter, garlic, and shallots. When the butter just begins to brown, add the remaining thyme, wine, cream, grated lemon, lemon juice, and salt. Bring to a low boil. Then remove from the heat. Can be done to this point up to 8 hours before cooking with all food refrigerated.

Cooking: Preheat the oven to 400 degrees. Place the chicken skin side up in a heavy shallow roasting pan. Pour in the sauce. Place in the preheated oven. Roast until the internal temperature of the chicken reads 155 degrees on a meat thermometer, about 20 minutes. Midway through cooking, baste the chicken with the sauce. Taste and adjust the seasonings. Transfer the chicken to a heated serving platter, pour the sauce over the chicken, and serve family style. Or serve the chicken on heated dinner plates.

Menu ideas: Appetizers: Three appetizers brought by dinner guests. With the entrée serve Crisp Polenta with Roasted Red Pepper and Green Beans with Walnut Oil. Dessert: Bought at the local Farmer’s Market.