Description
Barefoot Contessa’s creamy chicken thighs with lemon and thyme promise a luxurious Mediterranean-inspired dinner experience. Succulent chicken nestles in a rich, herbaceous sauce that brings elegant comfort to your weeknight table, inviting friends and family to savor each delectable bite.
Ingredients
Scale
Protein:
- 3 pounds (1.36 kilograms) bone-in, skin-on chicken thighs (6 to 8 thighs)
Vegetables and Aromatics:
- 1½ cups (225 grams) chopped yellow onion (1 large)
- 1½ cups (200 grams) chopped leeks (white and light green parts from 2 leeks)
- 2 teaspoons (6 grams) minced garlic (2 cloves)
- 8 to 10 sprigs fresh thyme
- ½ small lemon, sliced into thin half-rounds
Liquid and Dairy Ingredients:
- 2 tablespoons (30 milliliters) olive oil (for rubbing the chicken)
- 2 tablespoons (28 grams) unsalted butter (¼ stick)
- ½ cup (120 milliliters) chicken stock (preferably homemade)
- ½ cup (120 milliliters) dry white wine (such as Pinot Grigio)
- ½ cup (120 milliliters) crème fraîche
- 2 tablespoons (30 milliliters) freshly squeezed lemon juice
Seasonings:
- Kosher salt (to taste)
- Freshly ground black pepper (to taste)
Serving Suggestion:
- Cooked basmati rice or couscous
Instructions
- Preheat the oven to 400°F (200°C), ensuring the rack is positioned in the center for even cooking.
- Thoroughly pat chicken thighs dry using paper towels. Massage each thigh with olive oil, then generously season with salt and black pepper, covering all surfaces evenly.
- Arrange chicken thighs skin-side up on a rimmed baking sheet, ensuring they do not touch each other. Roast for 35 to 40 minutes until the internal temperature reaches 165°F (74°C) and the skin turns golden and crispy.
- While chicken roasts, melt butter and olive oil in a large ovenproof skillet over medium heat. Add finely chopped onions and leeks, sautéing until they become translucent and soft, approximately 6 to 8 minutes.
- Introduce minced garlic to the vegetable mixture, stirring continuously for 1 to 2 minutes to release its aromatic oils without burning.
- Pour chicken stock and white wine into the skillet, allowing the liquid to simmer and reduce slightly for 4 to 5 minutes, concentrating the flavors.
- Whisk crème fraîche into the liquid, then add freshly squeezed lemon juice, salt, and ground black pepper. Taste and adjust seasonings as needed for a balanced flavor profile.
- Gently nestle the roasted chicken thighs into the creamy sauce, tucking lemon slices between the pieces. Sprinkle fresh thyme sprigs across the top for additional aromatics.
- Return the skillet to the oven and continue cooking uncovered for 12 to 15 minutes, allowing the sauce to thicken and the flavors to meld together.
- Serve the creamy chicken thighs immediately over warm basmati rice or fluffy couscous, spooning extra sauce around the plate for maximum enjoyment.
Notes
- Unleash maximum flavor by thoroughly drying the chicken, ensuring a crispy exterior that’s golden and irresistible.
- Homemade chicken stock transforms this dish from good to extraordinary, infusing depth and richness into every single bite.
- Create perfect caramelization by giving onions and leeks plenty of breathing room in the pan, allowing them to develop deep, sweet undertones.
- Trust your taste buds and sample the sauce before reuniting chicken with its flavorful companion, fine-tuning seasonings for a knockout meal.
- Fresh thyme isn’t just an herb – it’s a magical flavor booster that elevates the entire dish with its vibrant, aromatic essence.
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Category: Dinner
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 serving (approximately 1 thigh with sauce)
- Calories: 570
- Sugar: 5g
- Sodium: 690mg
- Fat: 35g
- Saturated Fat: 14g
- Carbohydrates: 12g
- Fiber: 2g
- Protein: 47g
- Cholesterol: 165mg