Devil'S Chicken Thighs With Braised Leeks Recipe

Name: Devil'S Chicken Thighs With Braised Leeks
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 12 bone-in, skinless chicken thighs; 1 cup thinly sliced onion; 2 dried hot red chiles, sliced; 2 bay leaves, crumbled; 3 tablespoons plus 1 teaspoon fresh thyme leaves, divided; 3/4 cup dry vermouth, divided; 5 tablespoons butter, divided; 2 cups fresh breadcrumbs; 2 tablespoons chopped fresh Italian parsley; 1/2 cup finely diced shallots; 1/2 cup Dijon mustard; 1 large egg; 2 teaspoons chopped fresh tarragon; 1/8 teaspoon freshly ground black pepper; 3 tablespoons extra-virgin olive oil; 3/4 cup chicken stock

Servings: persons

12 bone-in, skinless chicken thighs
1 cup thinly sliced onion
2 dried hot red chiles, sliced
2 bay leaves, crumbled
3 tablespoons plus 1 teaspoon fresh thyme leaves, divided
3/4 cup dry vermouth, divided
5 tablespoons butter, divided
2 cups fresh breadcrumbs
2 tablespoons chopped fresh Italian parsley
1/2 cup finely diced shallots
1/2 cup Dijon mustard
1 large egg
2 teaspoons chopped fresh tarragon
1/8 teaspoon freshly ground black pepper
3 tablespoons extra-virgin olive oil
3/4 cup chicken stock

1
Combine first 4 ingredients with 2 tablespoons thyme and 1/4 cup vermouth in a large bowl, tossing to coat. Cover and refrigerate at least 4 hours or overnight.
2
Prepare Braised Leeks, set aside.
3
Melt 3 tablespoons butter in a medium saucepan over medium-low heat; cook 3 minutes or until golden brown. Stir in breadcrumbs, parsley, and 1 tablespoon thyme. Set aside.
4
Melt remaining 2 tablespoons butter in a skillet over medium heat; add shallots and remaining 1 teaspoon thyme. Saute 2 minutes or until shallots are translucent. Stir in remaining 1/2 cup vermouth. Simmer over medium-high heat until reduced by half. Transfer to a bowl; cool 10 minutes. Whisk in mustard and next 3 ingredients; set aside.
5
Remove chicken from marinade, discarding marinade, and pat dry. Heat olive oil in a large skillet over medium-high heat. Add chicken, and cook 6 minutes or until deep golden brown. Turn, and cook 2 minutes. Transfer chicken to a plate; discard excess drippings from pan.
6
Stir in chicken stock, scraping with a wooden spoon to deglaze pan. Pour sauce over Braised Leeks; set aside.
7
Preheat oven to 375u00b0. Dredge chicken in mustard mixture, and arrange on top of leeks. Spoon any remaining mustard mixture over chicken. Top with breadcrumb mixture. Bake 40 minutes or until chicken is golden brown.

1102

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 12 bone-in, skinless chicken thighs, 1 cup thinly sliced onion, 2 dried hot red chiles, sliced, 2 bay leaves, crumbled, and more.

Yes, Devil'S Chicken Thighs With Braised Leeks falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Devil'S Chicken Thighs With Braised Leeks

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions