DevilS Chicken Thighs With Braised Leeks And Dijon

Name: DevilS Chicken Thighs With Braised Leeks And Dijon Mustard
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 12 chicken thighs, trimmed of excess skin and fat; 1 cup thinly sliced onion; 3 tablespoons plus 1 teaspoon thyme leaves; 2 chiles de arbol, thinly sliced on the diagonal; 2 fresh bay leaves, thinly sliced, or 2 dried leaves, crumbled; 3/4 cup dry vermouth; 2 cups fresh breadcrumbs; 5 tablespoons unsalted butter; 2 tablespoons chopped flat-leaf parsley; 1/2 cup finely diced shallots; 1/2 cup dijon mustard; 1 extra-large egg; 2 teaspoons chopped tarragon; 2 tablespoons extra-virgin olive oil; 3/4 cup chicken stock; Braised leeks (recipe below); kosher salt and freshly ground black pepper

Servings: persons

12 chicken thighs, trimmed of excess skin and fat
1 cup thinly sliced onion
3 tablespoons plus 1 teaspoon thyme leaves
2 chiles de arbol, thinly sliced on the diagonal
2 fresh bay leaves, thinly sliced, or 2 dried leaves, crumbled
3/4 cup dry vermouth
2 cups fresh breadcrumbs
5 tablespoons unsalted butter
2 tablespoons chopped flat-leaf parsley
1/2 cup finely diced shallots
1/2 cup dijon mustard
1 extra-large egg
2 teaspoons chopped tarragon
2 tablespoons extra-virgin olive oil
3/4 cup chicken stock
Braised leeks (recipe below)
kosher salt and freshly ground black pepper

1
Place chicken thighs in a large bowl with the onion, 2 Tbls thyme, chiles, bay leaves, and 1/4 cup vermouth. Toss to coat well. Cover & refrigerate at least 4 hours, preferably overnight.
2
Place breadcrumbs in medium bowl. Heat large pan over medium heat. Add 3 Tbls butter, and cook until brown and nutty. Use a rubber spatula to scrape the brown butter over the breadcrumbs. Wait 1 minute, then toss well with parsley and 1 tablespoon thyme.
3
Preheat the oven to 375u00b0F.
4
Return the saute pan to medium heat for 1 minute. Swirl in the remaining butter; when it foams, add shallots and remaining 1 tsp thyme. Saute 2 minutes, until shallots are translucent. Add the remaining 1/2 cup vermouth and reduce by half. Transfer to a bowl and cool a few minutes. Whisk in mustard, egg, chopped tarragon, and a pinch of black pepper.
5
Remove chicken from refrigerator 30 minutes before cooking. Discard seasonings, and pat the chicken dry with paper towels. Season the thighs well on both sides with salt and pepper.
6
Return the same saute pan to high heat for about 2 minutes. Add olive oil. Place chicken thighs in the pan, skin side down; cook 8 - 10 minutes, until skin is deep golden brown. Turn the thighs over and cook a minute or two on the other side. Place the chicken on the braised leeks. Discard fat. and add stock to the pan, scraping with a wooden spoon to release the bits stuck to the bottom. Pour the chicken stock over the braised leeks.
7
Toss the chicken thighs in the bowl with mustard mixture, slathering them; rearrange them over the braised leeks. Spoon any remaining mustard mixture over the chicken thighs. Top each thigh with breadcrumbs, coating evenly. (You want lots of mustard mixture and lots of breadcrumbs.) Bake about 40 minutes, until the chicken is just cooked through.
8
Turn the oven up to 475u00b0F and cook the chicken thighs another 10 minutes, until the breadcrumbs are golden brown.

1068

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 17 ingredients. The key ingredients include: 12 chicken thighs, trimmed of excess skin and fat, 1 cup thinly sliced onion, 3 tablespoons plus 1 teaspoon thyme leaves, 2 chiles de arbol, thinly sliced on the diagonal, and more.

Yes, DevilS Chicken Thighs With Braised Leeks And Dijon Mustard 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 And Dijon Mustard

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions

DevilS Chicken Thighs With Braised Leeks And Dijon Mustard