4 people
DINNER
Ina Garten Go-To Dinners (p. 132)
Chicken thighs - 3 lbs
Yellow onion - 1
Leeks - 2
Garlic - 2 cloves
Lemons - 2
Thyme - 8 sprigs
Chicken stock - 1⁄2 cup
Basmati rice or cous cous - 2 cups
White wine - 1⁄2 cup
Creme fraiche - 1⁄2 cup
Unsalted butter - 1⁄4 stick
Chicken thighs - leave skin on
Onion - chop
Leeks - clean and chop white and green parts
Garlic - mince
Lemon - squeeze 2 tbl of juice, slice thin rounds
Rice or couscous - cook according to package directions
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 tbl of olive oil in a large ovenproof saute pan over medium heat. Add the onion and leeks and saute 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 creme fraiche, lemon juice, 2 tsp salt and 1⁄2 tsp pepper and taste for seasonings.
Nestle the chicken thighs into the sauce in the saute 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 spooned over the rice or couscous.