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Creamy Chicken Thighs with Lemon and Thyme
Ingredients
  • 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
Note: Ingredients may have been altered from the original.
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