Lemon, Garlic, and Thyme Pan Sauce for Chicken

 

1 Chicken Backbone

1 T. olive oil

2 cloves garlic

1/2 yellow onion

10 thyme sprigs

splash white wine

2 cup chicken broth

juice of half a lemon

1 1/2 T. flour

 

Heat olive oil in pan. Add the chicken backbone and sear on all sides. Add a splash of white wine to deglaze the pan. Add onion and garlic and sauté until soft. Add thyme, lemon juice and chicken broth. Let simmer for about 20 minutes. Strain out large pieces and bring liquid up to a boil again. Scoop out a cup of liquid and whisk in cornstarch. Add mixture to hot liquid and whisk until smooth. The sauce should thicken and become gravy-like in texture. Salt and pepper as needed.