Creamy Chicken Thighs with Lemon and Thyme

4 to 6 chicken thighs, skin-on and bone-in
olive oil

salt, pepper

2 tablespoons butter

1.5 cups yellow onion chopped

1.5 cups chopped leeks, white and light green part; about 2 leeks

2 teaspoons minced garlic

.5 cups chicken broth

.5 cups Pinot Grigio

.5 cups creme fraiche

2 tablespoons lemon juice

1 lemon sliced in half-rounds

8 to 10 sprigs fresh thyme

Salt and pepper chicken thighs and cook in a brasier until done on stove top or in  400 degree oven for 30-40 minutes. Get the skin nice and brown. Set chicken aside.

Pour off excess renderings or supplement with olive oil, leaving about 2 tablespoons of fat in brasier and return to a medium heat stove top. Sauté onions and leeks for 5 to 7 minutes. Add garlic and cook cook for 2 minutes. Add chicken stock and wine and simmer for 5-7 minutes. Whisk in creme fraiche, lemon juice, 2 teaspoons salt and .5 teaspoon pepper.

Nestle chicken thighs into sauce in the brasier. Tuck lemon slices amongst the thighs and strew thyme sprigs on top. Roast uncovered at 400 degrees for 15 minutes. Serve hot over rice.