Ina Garten’s Creamy Chicken Thighs with Lemon and Thyme
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For us, Christmas comes once every two years, in October, in the form of a new cookbook by Ina Garten. Enter Go-To Dinners, the Barefoot Contessa’s latest collection of dishes that make us drool and want to don a chambray shirt at the same time. First up, we’re making this recipe for creamy chicken thighs with lemon and thyme.
“This is a really easy dinner to prepare,” Garten writes, “but special enough to serve to company. The chicken thighs are roasted and then nestled in a sauce of onions, leeks and crème fraîche.”
Make it for your Jeffrey.
Go-To Dinners Copyright © 2022 by Ina Garten. Photographs copyright © 2022 by Quentin Bacon. Published by Clarkson Potter, an imprint of Random House.
3 pounds bone-in, skin-on chicken thighs (6 to 8 thighs)
Extra-virgin olive oil
Kosher salt and freshly ground black pepper
2 tablespoons (¼ stick) unsalted butter
1½ cups chopped yellow onion (1 large)
1½ cups chopped leeks, white and light green parts (2 leeks)
2 teaspoons minced garlic (2 cloves)
½ cup good chicken stock, preferably homemade
½ cup dry white wine, such as Pinot Grigio
½ cup crème fraîche
2 tablespoons freshly squeezed lemon juice
½ small lemon, sliced in thin half-rounds
8 to 10 sprigs fresh thyme
Cooked basmati rice or couscous, for serving
1. Preheat the oven to 400°F.
2. Place the chicken on a sheet pan, skin side up, and dry with paper towels. Rub with olive oil and season generously with salt and pepper. Roast until cooked through and the skin is golden brown, 30 to 40 minutes. Set aside.
3. Meanwhile, heat the butter and 2 tablespoons of olive oil in a large (12-inch) ovenproof skillet over medium heat. Add the onion and leeks and sauté until tender, 5 to 7 minutes. Add the garlic and cook for about 2 minutes. Add the chicken stock and wine and simmer for about 5 minutes. Whisk in the crème fraîche, lemon juice, 2 teaspoons salt and ½ teaspoon pepper and taste for seasoning.
4. Nestle the chicken thighs into the sauce in the sauté pan. Tuck the lemon slices among the thighs and strew the thyme sprigs on top. Place the pan in the oven and roast uncovered for 15 minutes. Serve hot with the sauce over rice or couscous.