Twice Cooked Chicken

No, this isn't about leftovers:

Ingredients
6 chicken bone-in thighs
Salt and pepper to taste
2 tablespoons butter
11/2 tablespoons thyme
1/3 cup dry white wine

Instructions
Season the chicken thighs with salt and pepper to taste, heat a large frying pan and melt the butter. Brown the chicken lightly on both sides along with the herbs. Remove all to a roasting pan, uncovered. Place in a preheated 350° oven. Bake skin side up for 10 minutes. Turn the chicken and roast 10 minutes more. Remove the chicken to a plate and reserve the fat in the pan.

Heat a lightly oiled flattop griddle or a heavy cast-iron frying pan. Place the chicken skin side down in the pan. Place another heavy cast-iron pan directly on top of the chicken and press it down. Brown the chicken very well on both sides, using the weight of the second frying pan, about 2 minutes on each side. Remove the chicken again to the plate.

Heat the roasting pan juices, adding any juice, from the late, and deglaze with the wine. Reduce a bit. Pour the sauce over the chicken.
Note:
Rosemary can be substituted for the Thyme