Ina Garten's Creamy Chicken Thighs with Lemon and Thyme Recipe

Ingredients

• 3 pounds bone-in, skin-on chicken thighs (6 to 8 thighs)
• Extra-virgin 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)
• 2 teaspoons minced garlic (2 cloves)
• ½ cup good chicken stock, preferably homemade
• ½ cup dry white wine, such as Pinot Grigio
• ½ cup crème fraîche
• 2 tablespoons freshly squeezed lemon juice
• ½ small lemon, sliced in thin half-rounds
• 8 to 10 sprigs fresh thyme
• Cooked basmati rice or couscous, for serving