Creamy Chicken Thighs with Lemon and Thyme

barefootcontessa.com

Love2cook

3 pounds bone-in, skin-on chicken thighs (6 to 8 thighs)

Good 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) (see note, page 131)

2 teaspoons minced garlic (2 cloves)

½ cup good chicken stock, preferably homemade (page 83)

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 (page 153) or couscous, for serving

Directions at barefootcontessa.com

Never lose a recipe again, not even if the original website goes away! Use the Copy Me That button to create your own complete copy of any recipe that you find online. Learn more! It's free!

Page footer