Ina Garten’s Creamy Chicken Thighs

In my humble opinion, this Ina Garten Creamy Chicken Thighs with Lemon and Thyme recipe easily rivals/surpasses the "Marry Me Chicken" recipe. There is so much flavor in this dish it is hard to put it into words. Ina Garten suggests this dish be served with Basmati rice or couscous, but I like to eat it on top of crunchy buttered toast. Either way, this recipe is fail-proof with its heaps of leeks, onions and garlic and then the acidity of lemon juice and topped with fresh thyme- this dish is a total flavor bomb!

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To purchase the Ina Garten cookbook with the Creamy Chicken Thighs recipe in it:
Ina Garten's To-Go Dinners Cookbook (affiliate link)

Creamy Chicken Thighs with Lemon and Thyme Recipe (from the book):

Ingredients:

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
½ cup dry white wine
½ cup crème fraîche
2 tablespoons freshly squeezed lemon juice
½ small lemon, sliced in thin half-rounds
8 to 10 sprigs fresh thyme

I serve this on buttered rustic toast, but Cooked basmati rice or couscous is the original recommendation for serving

MODIFICATIONS THAT I MADE TO THE RECIPE

1/2 stick of butter
1 cup white wine
2-3 cups leeks
2-3 cups onion
1 whole lemon sliced
Drizzled chicken thigh pan juices on top before roasting dish
Served on crunchy buttered toast or mashed potatoes vs Couscous or basmati rice

Instructions:

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.

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