Method
Pre-heat the oven to 200°C (Gas Mark 6). Take a large, deep roasting tin and sit the chicken thighs in the bottom. Season the meat well with salt and pepper, then put the tin into the hot oven to roast for 40 minutes. When the chicken has been in the oven for about 10 minutes, place a large saucepan over a medium heat and add the olive oil. As soon as the oil heats up, add the prepared onion, leeks and garlic to the pan, lower the heat, and cook gently until soft and translucent (about 10 minutes). Next, pour the stock and wine into the pan, then increase the heat a little and simmer gently – stirring every so often - for 10 minutes. Stir the double cream and the lemon juice into the pan and continue to simmer gently simmer for a further five minutes, stirring occasionally, until the mixture thickens. When the chicken has had its 40 minutes (it should be golden and nicely crisp), take it out of the oven. Carefully spoon any fat from the top of the meat juices in the roasting tin, then pour the creamy leek mixture around the chicken thighs, without covering the skins. Sit the lemon slices on top of the veg and around the chicken pieces, then scatter the thyme leaves over the top. Put the tin back into the oven for 20 more minutes – you can use this time to cook the rice. To serve, make a bed of rice on four plates, then divide the chicken and vegetables evenly among them.