Creamy Chicken Thighs with Lemon and Thyme
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Ingredients
  • 3 pounds bone-in, skin-on chicken thighs
  • olive oil
  • Kosher salt and freshly ground black pepper
  • 2 Tablespoons unsalted butter
  • 1-1/2 cups chopped yellow onions
  • 1-1/2 cups chopped leeks, white and light green parts
  • 2 teaspoons minced garlic
  • ½ cup chicken broth
  • ½ cup dry white wine, such as Pinot Grigio
  • ½ cup crème fraîche
  • 2 Tablespoons freshly squeezed lemon juice
  • ½ small lemon, sliced into thin half rounds
  • 8 to 10 sprigs fresh thyme
  • Cooked basmati rice, or couscous
  • Additional fresh thyme sprigs for garnish, optional
Instructions
  1. Preheat oven to 400 degrees F. Place the chicken on a sheet pan, skin side up and pat dry with paper towels. Rub with olive oil and sprinkle with salt and pepper. Roast for 30 to 40 minutes until cooked through and the skin is golden brown; set aside.
  2. Meanwhile, heat the butter and 2 Tablespoons of olive oil in a large (12-inch) ovenproof sauté pan over medium heat. Add the onion and leeks and sauté for 5 to 7 minutes until tender. Add the garlic and cook for 2 minutes. Add the chicken stock and wine and simmer for 5 minutes. Whisk in the crème fraîche, lemon juice, and salt and pepper to taste.
  3. Nestle the chicken thighs into the sauce in the sauté pan. Tuck the lemon slices among the thighs and scatter the thyme sprigs on top. Place the pan in the oven and roast, uncovered, for 15 minutes. Serve hot over rice or couscous. Serves 4.
Recipe by The Culinary Cellar at https://theculinarycellar.com/ina-gartens-go-to-dinners/