Ingredients:
3 pounds skinless chicken thighs (6 to 8 legs)
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) (see notes, page 131)
2 teaspoons minced garlic (2 cloves)
½ cup good-quality poultry, best to make your own (page 83)
½ cup dry white wine, for example Pinot Grigio
½ cup crème fraîche
2 tablespoons freshly squeezed lemon juice
½ small lemon, cut into thin halves
8 to 10 sprigs fresh thyme
Cooked basmati rice or couscous to serve
Directions
Preheat oven to 400 degrees.
Place the chicken on a baking sheet, skin side up, and pat dry with paper towels. Rub with olive oil and sprinkle with salt and pepper. Bake for 30 to 40 minutes until cooked through and the skin is golden brown. Set aside. Meanwhile, heat the butter and 2 tablespoons olive oil in a large (12-inch) oven-proof sauté pan over medium heat. Add onion and leek and saute for 5 to 7 minutes until soft. Add garlic and cook for 2 minutes. Add chicken broth and wine and simmer for 5 minutes. Stir in cream, lemon juice, 2 teaspoons salt and ½ teaspoon pepper and season. Place chicken thighs in sauce in frying pan. Sandwich the lemon slices between the thighs and sprinkle the thyme sprigs on top. Place the pan in the oven and bake uncovered for 15 minutes. Serve hot with sauce over rice or couscous.