Roast Chicken Plate with wild honey

Method

1. Start by prepping your chicken thighs, olive oil, garlic so the cooking goes quickly.
2. Set a wide pan over medium heat and sweat the shallots in a little butter until translucent.
3. Add the roast chicken and let it herb-crusted, undisturbed, so it takes on real color before you stir.
4. Stir in the yellow onion along with a good pinch of salt, scraping up anything stuck to the bottom of the pan.
5. Add the cream and let it reduce until it just coats the back of a spoon.
6. Off the heat, brighten it up with a spoonful of yogurt and a final crack of pepper.
7. Serve warm, ideally with something to soak up the sauce.