Ina Garten Creamy Chicken Thighs With Lemon & Thyme

Ina Garten creamy chicken thighs with lemon & thyme give you a make ahead family dinner that still looks like company food. The thighs roast on a sheet pan first, then get nestled into a sauce of onions, leeks and crème fraîche. Rice or couscous soaks up the rest.

The crème fraîche sauce is the part that decides whether this works. Whisk it in over a gentle simmer and keep the heat low, since a hard boil will split the sauce and turn it grainy.

Source: Go-To Dinners (2022)

Ina Garten Creamy Chicken Thighs With Lemon and Thyme

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Course: DinnerCuisine: AmericanDifficulty: Easy

Servings

4

servings

Prep time

15

minutes

Cooking time

55

minutes

Calories

850

kcal

Bone-in thighs roast until the skin crisps, then finish in a glossy pan sauce of butter-softened onions and leeks loosened with wine and stock. Lemon slices and thyme sprigs go on top for the last 15 minutes in the oven.

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)
  

• 2 teaspoons minced garlic (2 cloves)
  

• ½ cup good chicken stock, preferably homemade
  

• 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 or couscous, for serving

Directions

• Heat the oven: Preheat the oven to 400 degrees.
• Roast the chicken: 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.
• Build the sauce: 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 and finish: 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.

Tools for this recipe

• Nordic Ware half sheet pan, Lodge 10.25-inch cast iron skillet, ThermoPro instant-read thermometer, Diamond Crystal kosher salt, 3 lb. As an Amazon Associate I earn from qualifying purchases.

FAQs

What can I use instead of crème fraîche?

Full fat sour cream is the closest swap, and it holds up to heat almost as well. Heavy cream works too, though the sauce loses the slight tang that plays against the lemon. Skip the low fat versions, since they curdle the moment the pan gets hot.

Can I make this ahead of time?

Yes, and it is built for it. Roast the thighs and build the sauce up to a day ahead, then keep them separate in the fridge. Nestle the chicken in and do the final 15 minutes in the oven right before dinner.

How long do the leftovers keep?

Three days in a covered container in the fridge. Reheat gently in a low oven or a covered pan on low heat, because a microwave will split the sauce. The skin will not be crisp on day two, so I pull it off and stir the meat back into the sauce.

Do I need an ovenproof sauté pan?

It makes life easier, since the sauce and the final roast happen in the same pan. Without one, build the sauce in any skillet and pour it into a baking dish before the chicken goes in. A 12-inch pan matters more than the material, because 6 to 8 thighs need room.

Why did my sauce look broken or grainy?

Almost always the heat. Crème fraîche splits if it boils, so keep the pan at a bare simmer once it goes in. Sandy leeks cause the other kind of grit, so slice them and swish the pieces in a bowl of water first.