6-8 chicken thighs, bone in, skin on
1 tablespoon olive oil
6 garlic cloves, finely chopped
1 small onion, chopped
2 tablespoons flour
½ cup dry white wine
1 teaspoon honey
3 tablespoons lemon juice
1½ teaspoons lemon zest, finely grated
2 cups chicken broth
1 cup fresh basil, leaves torn or coarsely chopped
1 lemon, thinly sliced, for garnish
Preheat your oven to 375ºF (190ºC).
Trim any excess fat from the chicken and pat them dry. Generously season each thigh on both sides with salt and pepper. Pre-heat a heavy-bottomed skillet on medium-high for a minute and then add the oil. Add the thighs, skin-side down and cook until deeply browned (5-7 minutes). Turn and lightly brown other side (3-5 minutes). Remove thighs to a plate and set them aside. Lower the heat to medium, leaving about a tablespoon and a half of juices. Add onions and cook until just soft, 4-5 minutes. Add garlic and stir for one minute more. Add flour and stir it into the onions, cook for 1-2 minutes. Whisk in the wine and let it simmer for 3 minutes while scraping up any brown bits with a wooden spoon. Whisk in the broth, honey, lemon juice and zest and bring to a simmer. Taste sauce for seasoning, add salt and pepper as needed. Stir in half the basil and add back the chicken, skin-side up and place it, uncovered, into the oven. Cook for 25-35 minutes, or until chicken is cooked through (165º F / 74º C on an instant read thermometer). Sprinkle over the rest of the basil, garnish with sliced lemons and serve.

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