How to make Ina Garten's Creamy Chicken Thighs with Lemon and Thyme!

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!
To purchase the Ina Garten cookbook with the Creamy Chicken Thighs recipe in it:
Ina Garten's To-Go Dinners Cookbook (affiliate link):
amzn.to/3Fm72K3
Creamy Chicken Thighs with Lemon and Thyme Recipe (from the book):
3 pounds bone-in, skin-on chicken thighs (6 to 8 thighs)
Extra-virgin 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)
2 teaspoons minced garlic (2 cloves)
½ cup good chicken stock
½ cup dry white wine
½ cup crème fraîche
2 tablespoons freshly squeezed lemon juice
½ small 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
1/3 stick of butter
3/4 cup white wine
2 cups leeks
2 cups onion
1 whole lemon sliced
Drizzled chicken thigh pan juices on top before roasting dish
Served on crunchy buttered toast vs Couscous or basmati rice
Directions:
1. Preheat the oven to 400°F.
2. Place the chicken on a sheet pan, skin side up, and dry with paper towels. Rub with olive oil and season generously with salt and pepper. Roast until cooked through and the skin is golden brown, 30 to 40 minutes. Set aside.
3. Meanwhile, heat the butter and 2 tablespoons of olive oil in a large (12-inch) ovenproof skillet over medium heat. Add the onion and leeks and sauté until tender, 5 to 7 minutes. Add the garlic and cook for about 2 minutes. Add the chicken stock and wine and simmer for about 5 minutes. Whisk in the crème fraîche, lemon juice, 2 teaspoons salt and ½ teaspoon pepper and taste for seasoning.
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.
#chickenrecipe #cooking #food #recipe

[@kurtholzmuller2828]

Love the idea of the rustic toast........makes this "comfort food" meal even more "comforty"!

[@ameliaisnotachef]

Thanks Kurt- I agree! I'm not the biggest fan of rice dishes, so buttered toast for me is a great substitute. I love any excuse to eat more bread!

[@sarahdoanpeace3623]

I like extra flavor too! Your camera angles, lighting and kitchen are on point!!! Extremely well done!

[@ameliaisnotachef]

Thanks Sarah!!!!

[@ActionCookingLaraKim]

Thank you Amelia for such a delicious and flavorful Chicken dish, excellente recipe 👍👍👍🌺🌺🌺

[@ameliaisnotachef]

Thank you for checking it out!

[@Morella101]

Can’t wait to make this tomorrow!!

[@ameliaisnotachef]

It is SO GOOD!!!!!!!!!!!!!!!

[@sarahdoanpeace3623]

You are awesome! Delicious!

[@ameliaisnotachef]

Wow, thank you!

[@peaceloveforever88]

hummmmmm

[@peaceloveforever88]

good week to you funny cooking girl

[@ameliaisnotachef]

Good week to you! 🫶

[@peaceloveforever88]

@@ameliaisnotachef Thank's Amelia

[@Theflownaway]

👍👍

[@ameliaisnotachef]

💖🫶

[@Just_A_Wafaring_Stranger]

I would have watched the entire show, but found the music extremely annoying.

[@ameliaisnotachef]

Thanks for watching & I appreciate the feedback!