Creamy Chicken Thighs With Lemon and Thyme | Recipes

Name: Creamy Chicken Thighs With Lemon and Thyme | Recipes
Cuisine: European
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

4 steps

Creamy Chicken Thighs With Lemon and Thyme from Barefoot Contessa. Preheat the oven to 400 degrees. Place the chicken on a sheet pan, skin side up, and dry with paper towels. Rub with olive oil and sprinkle generously with salt and pepper. Roast for 30 to 40 minutes, until cooked through and the skin is golden brown. Set aside. 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, 2 teaspoons salt, and ½ teaspoon pepper and taste for seasonings. 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.

Updated at: Sat, 27 Jan 2024 16:55:21 GMT

Nutrition balance score

Unbalanced

Glycemic Index

Low

Glycemic Load

Low

Nutrition per serving

Calories689.1 kcal (34%)

Total Fat52.3 g (75%)

Carbs13.6 g (5%)

Sugars6.2 g (7%)

Protein34.3 g (69%)

Sodium604.2 mg (30%)

Fiber2 g (7%)

% Daily Values based on a 2,000 calorie diet

Ingredients

4 servings

3 poundschicken thighs

bone-in, skin-on, 6 th

olive oil

good

kosher salt

freshly ground black pepper

2 tablespoonsunsalted butter

1 ½ cupsyellow onion

chopped, large

1 ½ cupsleeks

chopped, white and light green parts

2 teaspoonsgarlic

minced

½ cupchicken stock

good, preferably homemade

½ cupdry white wine

such as Pinot Grigio

½ cupcrème fraîche

2 tablespoonsfreshly squeezed lemon juice

0.5lemon

small, sliced in thin half-rounds

8 sprigsfresh thyme

basmati rice

Cooked, or couscous, for serving

Instructions

Step 1

Preheat the oven to 400 degrees.

Step 2

Place the chicken on a sheet pan, skin side up, and dry with paper towels. Rub with olive oil and sprinkle generously with salt and pepper. Roast for 30 to 40 minutes, until cooked through and the skin is golden brown. Set aside.

Step 3

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, 2 teaspoons salt, and ½ teaspoon pepper and taste for seasonings.

Step 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.