This will be a great recipe to take to a friend needing a savory dinner, or to serve to company when you want to sit down and enjoy them with all your preparation finished. The chicken is roasted separately in the oven and then added to a pan where you have created a wonderful sauce of leeks, onions, wine, chicken stock, lemon juice and crème fraiche. Then just pop the pan into the oven 15 minutes before you’re ready to eat. Yvonne sent me this link as she was enjoying her leftovers for lunch ; always a good sign. The lemon slices added to the pan aren’t just decorative; they’re mellow and delicious!
3 pounds bone-in, skin-on chicken thighs (6 to 8 thighs)
Good olive oil
Kosher salt and freshly ground pepper
2 Tbs. (1/4 stick) unsalted butter
1 1/2 cups chopped yellow onion (1 large)
1 1/2 cups chopped leeks, white and light green parts (2 leeks)
2 tsp. minced garlic (2 cloves)
1/2 cup good chicken stock
1/2 cup dry white wine (such as Pinot Grigio)
1/2 cup crème fraiche ( I used sour cream)
2 Tbs. freshly squeezed lemon juice
1/2 small lemon, sliced in thin half rounds
8 to 10 sprigs fresh thyme
Cooked basmati rice or couscous for serving
Preheat the oven to 400 degrees. 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.
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 fraiche, lemon juice, 2 tsp. salt, and 1/2 tsp. pepper and taste for seasonings.
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. Serves 6 to 8.
{ 2 comments… read them below or add one }
How deliciously well you describe this meal! Going to try this rainy week.
This rainstorm requires comfort food! And this will do the trick!