Ina Garten’s Creamy Chicken Thighs
In my humble opinion, this Creamy Chicken Thighs with Lemon and Thyme is one of the BEST Ina Garten recipes! 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 or mashed potatoes. 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!
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.
Ina Garten's (modified) Creamy Chicken Thighs with Lemon & Thyme
Yield: 6-8
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 yellow onion, chopped (about 2 medium)
- 2 ½ cups leeks, chopped (white and light green parts, 3–4 leeks)
- 2 teaspoons garlic, minced (about 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 into thin half-rounds
- 8 to 10 sprigs fresh thyme
Instructions
- Set oven to 400°F (200°C).
- Pat chicken thighs dry with paper towels. Season both sides generously with kosher salt and freshly ground black pepper.
- Heat 1 tablespoon olive oil in a large (11–12 inch) oven-safe pan over medium heat.
- Place chicken skin-side down and cook undisturbed for about 15 minutes, until skin is golden brown. Flip and cook another 15–20 minutes, until internal temp reaches 165°F. Remove chicken and set aside.
- In the same pan, melt butter with 2 tablespoons olive oil over medium heat.
- Add onions and leeks; sauté until nicely caramelized, about 15 minutes.
- Stir in garlic and cook until fragrant, about 2 minutes.
- Pour in chicken stock and white wine; simmer and reduce for about 15 minutes.
- Whisk in crème fraîche, lemon juice, 2 teaspoons salt (or less, to taste), and ½ teaspoon black pepper.
- Taste and adjust seasonings.
- Return chicken thighs to the pan, nestling into the sauce.
- Scatter lemon slices among the chicken and place thyme sprigs on top.
- Transfer pan to the oven and roast uncovered for 15 minutes.
- For extra crispy skin, broil briefly at the end.
- Serve hot, spooning sauce over chicken.
