From The Barefoot Contessa
Time: 1 hour
Feeds: 4 people
Ingredients:
- 3 pounds bone-in, skin-on chicken thighs (about 6-8 thighs)
- 2 tbsp olive oil
- Kosher salt and freshly ground black pepper, to taste
- 2 tbsp butter
- 1 large yellow onion, chopped
- 2 leeks, chopped, just the white and light green parts
- 2 cloves minced garlic
- 1/2 cup chicken stock
- 1/2 cup dry white wine
- 1/2 cup crème fraîche
- 2 tbsp freshly squeezed lemon juice
- Cooked rice or couscous, to serve on the side
Directions: Preheat the oven to 400 degrees. Place the chicken on a sheet pan with the skin side up. Season generously with kosher salt on both sides and black pepper on the skin side. Roast for 30-40 minutes or until cooked through and the skin is golden brown and crispy. Set aside.
Meanwhile, heat the butter and 2 tablespoons of olive oil in a large skillet over medium heat. I use a 12 inch skillet and it’s very important that the skillet you’re using is oven proof as everything will finish cooking and come together in the oven. Add the onion and leeks and saute for 5-7 minutes or until tender. Be sure to season with a bit of salt at this point as well. Add the garlic and cook for 2 minutes. Next, add the chicken stock and wine and simmer for 5 minutes. Stir in the crème fraîche and lemon juice. Season with a bit more salt and pepper to taste.
Nestle the chicken thighs into the sauce in the saute pan. I like to be sure that the sauce is not coming up on top of the skin of the chicken to ensure that it stays nice and crispy. If your sauce is looking a bit deep in the pan, try to just place your thighs on top instead of nestling in. Place the pan in the oven and roast uncovered for 15 minutes. Serve hot with the sauce over rice or couscous.