Hugh Carpenter
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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. Serve at room temperature or chilled with crackers or Belgium endive leaves.

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.