5 pounds chicken thighs and drumsticks bones, and skin optional
Salt and pepper
1 to 2 tablespoons vegetable oil
3 tablespoons butter
2 shallots, diced
5 cloves garlic, pressed
2 teaspoons dried rosemary
2 teaspoons dried thyme
Juice of ½ lemon
3 tablespoons honey
1 cup dry white wine, or non-alcoholic wine if preferred
1 cup low-sodium chicken stock
3 heaping tablespoons good-quality Dijon mustard
Preheat the oven to 450 F.
Pat the chicken pieces dry with a paper towel, and season with salt and pepper.
Place a very large, oven-proof skillet over a medium-high heat, and add the oil. Heat until it shimmers, then add the chicken, skin-side down, and brown until the skin begins to lift away from the skillet at the edges. Be sure not to overcrowd the skillet. Work in batches if you find that easier. Flip the chicken, and repeat the browning process.
Transfer the browned chicken to a separate plate.
Use the wine to deglaze the pan, scraping the fond off the bottom of the pan. Once that's done, pour off the wine in a separate container, and reserve it for later.
Return the skillet to the heat, and add the butter. Melt and swirl occasionally until it's browned and smelling nutty.
Add the shallots, garlic, rosemary, thyme, lemon and honey, and sauté until translucent and very fragrant.
Add the white wine, and cook down until the liquid begins to thicken.
Add the stock, and stir again.
Reduce the heat to medium and simmer for 5-7 minutes, or until the sauce begins to reduce and thicken.
Add the chicken back to the skillet, baste with the sauce, and place in the oven for 15-20 minutes, or until just cooked through.
Serve immediately.