American
Ina's Creamy Lemon-Thyme Chicken Thighs with Leeks and Creme Fraiche
Crisp-skinned chicken thighs finished in a silky leek and creme fraiche pan sauce, brightened with fresh lemon and thyme. Roasting the chicken separately keeps the skin crisp while the sauce comes together in the skillet.
Gluten-FreeDairy-FreeHigh ProteinHigh CarbComfort Food
At a Glance
- Time
- 60 mins
- Serves
- 4
- Cost
- High
- Cuisine
- American
- Dietary fit
- Gluten-Free, Dairy-Free
Instructions
- Preheat the oven to 400 degrees. Place the chicken thighs on a sheet pan skin side up, pat them very dry with paper towels, rub with olive oil, and season generously with salt and pepper. Roast 30 to 40 minutes, until the skin is deep golden brown and the thighs register 175 degrees at the bone.
- Meanwhile, heat the butter and 2 tablespoons olive oil in a large ovenproof saute pan over medium heat. Add the onion and leeks with a pinch of salt and cook, stirring often, 5 to 7 minutes until soft and just starting to color.
- Stir in the garlic and cook 1 to 2 minutes until fragrant. Pour in the wine and simmer briskly until reduced by half, about 3 minutes, scraping up any browned bits.
- Add the chicken stock and simmer 3 minutes, then whisk in the creme fraiche and lemon juice until the sauce is glossy and lightly coats a spoon. Taste and season with salt and pepper.
- Set the roasted chicken thighs skin side up in the sauce. Tuck the lemon slices between the thighs and scatter the thyme sprigs over the top. Return the pan to the oven and roast uncovered 10 to 15 minutes, until the sauce bubbles at the edges and the skin stays crisp.
- Serve hot spooned over basmati rice or couscous, with a little extra sauce drizzled around each plate.
Adaptations
Easy Swap- Gluten-Free: Works As Written Works as written; verify packaged ingredients as noted below.
- Dairy-Free: Easy Swap Easy swap; see the adaptation note below.
- Vegetarian: Not Vegetarian Not adaptable; this recipe is built around meat, poultry, or seafood.
How to adapt: Naturally gluten-free; for dairy-free, swap the butter for more olive oil and use full-fat coconut cream in place of the creme fraiche with an extra squeeze of lemon.