ina garten roast chicken thighs recipe ina garten’s creamy chicken thighs with lemon and thyme recipe

Indulge in a culinary masterpiece that brings together the comforting flavors of chicken thighs with the bright zest of lemon and the earthy aroma of thyme. This dish, inspired by Ina Garten’s classic style, is perfect for a weeknight dinner or an elegant weekend gathering.

Ina Garten’s Creamy Chicken Thighs with Lemon and Thyme

Picture tender, juicy chicken thighs bathed in a luscious, creamy sauce, infused with the vibrant tang of lemon and the subtle herbaceous notes of thyme. This recipe is a testament to the power of simple, high-quality ingredients, transforming into a truly unforgettable meal. Prepare to be captivated by the ease of preparation and the sheer delight of the final product.

Here’s what you’ll need to recreate this culinary gem:

Ingredients:

• 8 bone-in, skin-on chicken thighs
• Salt and freshly ground black pepper
• 2 tablespoons olive oil
• 1 large yellow onion, thinly sliced
• 2 cloves garlic, minced
• 1 cup dry white wine (such as Sauvignon Blanc or Pinot Grigio)
• 1 cup chicken broth
• 1/2 cup heavy cream
• Juice of 1 lemon
• 2 tablespoons chopped fresh thyme leaves
• 2 tablespoons unsalted butter
• 1 tablespoon all-purpose flour
• Fresh parsley, chopped (for garnish)

Instructions:

1. Prepare the Chicken: Preheat your oven to 375°F (190°C). Pat the chicken thighs dry with paper towels and season generously with salt and pepper.
2. Sear the Chicken: Heat the olive oil in a large oven-safe skillet over medium-high heat. Place the chicken thighs skin-side down in the skillet and sear until golden brown and crispy, about 6-8 minutes. Flip the chicken and sear for another 3-4 minutes. Remove the chicken from the skillet and set aside.
3. Sauté the Aromatics: Add the sliced onion to the skillet and cook until softened and translucent, about 5-7 minutes. Add the minced garlic and cook for another minute until fragrant.
4. Deglaze and Simmer: Pour in the white wine and scrape up any browned bits from the bottom of the skillet. Bring to a simmer and cook for 2-3 minutes, allowing the alcohol to evaporate. Add the chicken broth and bring back to a simmer.
5. Create the Creamy Sauce: In a small bowl, whisk together the butter and flour until a smooth paste forms (this is a roux). Gradually whisk the roux into the simmering sauce until it thickens slightly. Stir in the heavy cream, lemon juice, and fresh thyme leaves. Season with salt and pepper to taste.
6. Bake the Chicken: Return the chicken thighs to the skillet, nestling them into the creamy sauce. Transfer the skillet to the preheated oven and bake for 30-35 minutes, or until the chicken is cooked through and the internal temperature reaches 165°F (74°C).
7. Rest and Serve: Remove the skillet from the oven and let the chicken rest for a few minutes before serving. Garnish with fresh parsley and serve with your favorite sides, such as mashed potatoes, roasted vegetables, or crusty bread for soaking up the delicious sauce.

This Creamy Chicken Thighs recipe is not just a meal; it’s an experience. The combination of textures and flavors will tantalize your taste buds and leave you craving for more. Enjoy the journey of creating this dish and savor every bite!

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Ina Garten’s Creamy Chicken Thighs With Lemon And Thyme Recipe

www.pinterest.comIna Garten’s Creamy Chicken Thighs with Lemon and Thyme Recipe

Ina garten’s creamy chicken thighs with lemon and thyme recipe. ina garten’s creamy chicken thighs with lemon and thyme recipe