° 8 chicken thighs or 8 chicken thighs
° 50g brown cane sugar or brown sugar
° 4 garlic cloves, chopped
° 3 tbsp. to s. soft butter
° 2 tbsp. to s. chopped parsley
° 1 C. to s. honey
° 0.5 tsp. to c. dried oregano
° 0.25 c. to c. dried thyme
° 0.25 c. to c. dried basil
° Salt or fine salt
Preheat the oven to 200 ° C or Th. 6/7. Salt and pepper the chicken thighs.
Melt 2 tablespoons of butter in a large skillet.
Add the chicken, skin side down.
Sear on both sides until browned, about 2-3 minutes per side.
Remove the thighs from the pan and set them aside.
Melt the rest of the butter in the pan. Add the garlic and cook for 1 to 2 minutes, stirring regularly.
Put out the fire. Stir in the brown sugar.
Stir in the honey.
Add the oregano, thyme and basil and mix well.
Place the chicken in a baking dish. Sprinkle with brown sugar sauce.
Placing in oven and bake, 25 to 30 minutes, until the chicken is caramelized.
Serve the chicken immediately sprinkled with fresh parsley.