Ingredients
3
3 servings
- •6 (6 ounce) bone-in, skin-on chicken thighs
- •2 teaspoons Italian seasoning
- •1 teaspoon salt
- •½ teaspoon ground black pepper
- •½ cup chicken broth
- •¼ cup honey
- •3 tablespoons dry white wine
- •2 tablespoons chopped garlic
- •1 tablespoon lemon juice
- •2 tablespoons olive oil
- •1 tablespoon all-purpose flour
Instructions
- Season both sides of chicken thighs with Italian seasoning, salt, and pepper. Combine stock, honey, wine, garlic, and lemon juice in a large measuring cup.
- Preheat the oven to 400 degrees F (200 degrees C).
- Heat olive oil in a large cast iron skillet over high heat. Place chicken thighs, skin-side down, into the skillet and sear until golden brown, about 4 minutes. Turn thighs over. Pour broth mixture over top.
- Cover the skillet and slide into the preheated oven. Bake for 10 minutes. Remove the lid and bake until thighs are no longer pink at the bone and the juices run clear, about 10 more minutes. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).
- Remove skillet from the oven and transfer chicken to a warm plate.
- Set the skillet on the stove over medium-high heat. Whisk flour into the skillet juices until well combined. Boil until gravy thickens slightly, 3 to 5 minutes. Serve gravy over chicken thighs.
Nutritional Facts
Per 3 servings
- Calories: 761
- Carbohydrate: 28g
- Fat: 45g
- Fiber: 1g
- Protein: 58g
- Sugar: 24g
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