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)

Here is her original recipe, mine below is modified.

Creamy Chicken Thighs with Lemon and Thyme Recipe Slightly Modified Recipe:

Ingredients:

3 pounds bone-in, skin-on chicken thighs (6 to 8 thighs)
Extra-virgin olive oil
Kosher salt and freshly ground black pepper
4 tablespoons (½ stick) butter
2 ½ cups chopped yellow onion (2 medium)
2 ½ cups chopped leeks, white and light green parts (3-4 leeks)
2 teaspoons minced garlic (2 cloves)
½ cup good chicken stock
1 cup dry white wine
½ cup crème fraîche
2 tablespoons freshly squeezed lemon juice
1 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, skin side up, on a sheet pan and pat dry with paper towels. Coat with olive oil and generously season with salt and pepper. Roast for 30 to 40 minutes, or until fully cooked and the skin is golden brown. Set aside. Another option would be to brown the chicken thighs skin side down in a pan over medium high heat to caramelize the skin, and then finish them in the oven. That way you get to cook with the brown bits leftover from the chicken for an extra delicious sauce.

3. While the chicken roasts, melt the butter with 2 tablespoons of olive oil in a large oven-safe skillet over medium heat. Add the onion and leeks, cooking until softened and starting to caramelize, about 15 minutes. Stir in the garlic and cook for another 2 minutes. Pour in the chicken stock and wine, allowing it to simmer and reduce for about 10-15 minutes since I like to use a little extra wine. Whisk in the crème fraîche, lemon juice, 2 teaspoons of salt, and ½ teaspoon of pepper. Taste and adjust the seasoning as needed.

4. Add the chicken thighs into the sauce in the sauté pan. Nestle the lemon slices among the thighs and add the thyme sprigs on top. Place the pan in the oven and roast uncovered for 15 minutes. If you need to brown the chicken skin more, you can do a quick broil to achieve better browning. Serve hot with over creamy mashed potatoes, couscous, or rice!

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