Chicken with Thyme and Vermouth

Name: Chicken with Thyme and Vermouth
Yield: 4
Ingredients: 8 chicken thighs; 2 cloves of garlic, minced; Salt and black pepper to taste; 1 tablespoon freshly squeezed lemon juice; 4 tablespoons butter or margarine; 3 sprigs of thyme; 1/2 cup dry vermouth; 1/2 cup heavy cream or half-and-half

1
8 chicken thighs
2
2 cloves of garlic, minced
3
Salt and black pepper to taste
4
1 tablespoon freshly squeezed lemon juice
5
4 tablespoons butter or margarine
6
3 sprigs of thyme
7
1/2 cup dry vermouth
8
1/2 cup heavy cream or half-and-half

Ingredients

1
8 chicken thighs
2
2 cloves of garlic, minced
3
Salt and black pepper to taste
4
1 tablespoon freshly squeezed lemon juice
5
4 tablespoons butter or margarine
6
3 sprigs of thyme
7
1/2 cup dry vermouth
8
1/2 cup heavy cream or half-and-half

Directions

1
Sprinkle the chicken thighs with garlic
2
Season with salt, black pepper, and lemon juice
3
Let it rest for 30 minutes to an hour
4
In a large skillet, melt the butter or margarine, add the chicken thighs, and transfer them to a baking dish
5
Mix the melted butter or margarine remaining in the skillet with the vermouth and pour it over the chicken thighs
6
Tuck the thyme sprigs on top of the chicken
7
Place the baking dish in a preheated oven (180°C) for 50 minutes, or until cooked through, flipping the chicken occasionally
8
Remove the chicken from the oven and keep it warm in a turned-off oven
9
Transfer the pan juices to a saucepan, add the heavy cream or half-and-half, heat it up, and pour it over the chicken
10
Serve hot.