Melt butter over medium heat in an oven-safe pan. Season chicken with salt and pepper and add to pan, skin-side down. Brown both sides until golden, about 4-6 minutes, each side.
Squeeze lemon juice over chicken, then add garlic, chicken stock, shallots, and thyme sprigs to the pan.
Roast, uncovered, in a preheated 400 degree oven for 30-35 minutes, until chicken is succulent and cooked-through.
Remove chicken from pan and cover with foil.
Heat remaining pan juices on the stove over medium-high heat until the liquid begins to boil. Add wine, and reduce the heat to medium, and let simmer, uncovered, until the liquid reduces and begins to thicken, about 5-7 minutes. Remove thyme sprigs. Stir in cream and let simmer, 2-3 minutes.
Originally Submitted
4/6/2013
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