Chicken Thighs with Lemon Honey Sauce

• 6 chicken thighs
• 1 tablespoon of lemon juice
• 2 times around with olive oil
• 6 tablespoons of butter, divided
• 3 cloves of garlic, crushed
• ¼ cup honey
• about a tablespoon full of fresh thyme
• ½ cup of chicken broth
• salt and pepper

Clean and dry your chicken. Sprinkle with salt and pepper.  In a small container, combine the lemon juice and honey and set aside.

Brown both sides of the chicken in 1 tablespoon of butter and the olive oil,  about 5-7 minutes, depending on how hot your pan is.  If the chicken is sticking to the pan, let it cook a bit longer.  When it is brown, it should turn easily. Remove the chicken and place on a plate.

Melt the remaining butter in the same skillet the chicken was seared in over medium heat, using a spatula to scrape any bits left over in the pan. Stir the butter occasionally until the foam settles. The butter will begin to change color to a golden brown and will have a nutty fragrance.

Add the garlic and sauté until fragrant, about 1 minute.  Add the honey and lemon juice mixture, the chicken thighs and lower the heat. Simmer until the sauce gets nice and thick....15 minutes or so, turning the thighs from time to time so both sides can get coated with the sauce.  If need be, add just a little chicken broth if the sauce seems to get a little too thick.  After about 20 minutes, place the pan under the broiler to brown the tops just a little. Sprinkle with the thyme and serve.

Notes: Feel free to substitute with either wings or breast. You may need to double the sauce depending on the quantity of chicken.