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1
Place the chicken thighs in a large bowl with the sliced onion, 2 tablespoons thyme, chiles, bay leaves, and 1/4 cup vermouth.
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2
Using your hands, toss to coat the chicken well.
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3
Cover, and refrigerate at least 4 hours, preferably overnight.
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4
Place the breadcrumbs in a medium bowl.
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5
Heat a large saute pan over medium heat for 1 minute.
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6
Add 3 tablespoons butter, and cook until its brown and smells nutty.
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7
Use a rubber spatula to scrape the brown butter over the breadcrumbs.
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8
Wait 1 minute, and then toss well with the parsley and 1 tablespoon thyme.
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9
Preheat the oven to 375F.
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10
Return the saute pan to medium heat for 1 minute.
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11
Swirl in the remaining 2 tablespoons butter, and when it foams, add the shallots and remaining 1 teaspoon thyme.
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12
Saute about 2 minutes, until the shallots are translucent.
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13
Add the remaining 1/2 cup vermouth and reduce by half.
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14
Transfer to a bowl and let cool a few minutes.
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15
Whisk in the mustard, egg, chopped tarragon, and a pinch of black pepper.
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16
Remove the chicken from the refrigerator 30 minutes before cooking, to bring it to room temperature.
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17
Discard the seasonings, and pat the chicken dry with paper towels.
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18
After 15 minutes, season the thighs well on both sides with salt and pepper.
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19
Return the same saute pan to high heat for about 2 minutes.
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20
Swirl in the olive oil, and wait 1 minute.
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21
Place the chicken thighs in the pan, skin side down, and cook 8 to 10 minutes, until the skin is a deep golden brown.
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22
Turn the thighs over, and cook a minute or two on the other side.
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23
Place the chicken on the braised leeks.
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24
Turn off the heat and discard the fat.
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25
Add the chicken stock to the pan, and scrape with a wooden spoon to release the crispy bits stuck to the bottom.
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26
Pour the chicken stock over the braised leeks.
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27
Toss the chicken thighs in the bowl with the mustard mixture, slathering them completely, and then rearrange them over the braised leeks.
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28
Spoon any remaining mustard mixture over the chicken thighs.
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29
Top each thigh with breadcrumbs, patting with your hands to make sure they get nicely coated.
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30
(You want lots of mustard mixture and lots of breadcrumbs.)
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31
Bake about 40 minutes, until the chicken is just cooked through.
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32
To check for doneness, pierce the meat near the bone with a paring knife; when ready, the juices from the chicken will run clear.
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33
Turn the oven up to 475F and cook the chicken thighs another 10 minutes, until the breadcrumbs are golden brown.
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34
Serve in the baking dish, or transfer to a large warm platter.
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35
Preheat the oven to 400F.
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36
Remove any bruised outer layers from the leeks.
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37
Trim off to the roots, leaving the root end intact.
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38
Trim the tops of the leeks on the diagonal, leaving 2 inches of the green part attached.
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39
Cut the leeks in half lengthwise, and submerge in a large bowl of cold water to clean them.
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40
Shake the leeks well to dislodge the dirt stuck inside.
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41
Let them sit a few minutes, to allow any grit inside the layers to fall to the bottom of the bowl.
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42
Repeat the process until the water is clean.
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43
Place the leeks, cut side down, on a towel and pat dry completely.
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44
Turn the leeks over so their cut sides are facing up, and season with 2 teaspoons salt and a few grindings of black pepper.
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45
Heat a large saute pan over medium-high heat for 2 minutes.
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46
Pour in 1/4 cup olive oil, and wait 1 minute.
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47
Place the leeks in the pan, cut side down, being careful not to crowd them.
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48
(You will probably need to saute them in batches or in two pans.
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49
Add more olive oil to the pan as needed, for each batch.)
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50
Sear them 4 to 5 minutes, until they are golden brown.
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51
Season the backs of the leeks with salt and pepper, and turn them over to cook another 3 to 4 minutes.
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52
Transfer them to a large gratin dish, lining them up, cut sides facing up.
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53
(Choose a baking dish or gratin dish that can go from oven to table and that will accommodate all the leeks and chicken thighs, or use two smaller dishes.)
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54
Pour 1/4 cup olive oil into the pan and heat over medium heat.
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55
Add the shallots, thyme, 1/4 teaspoon salt, and a pinch of pepper.
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56
Cook about 5 minutes, until the shallots are just beginning to color.
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57
Add the white wine and reduce by half.
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58
Add 1 1/2 cups stock, and bring to a boil over high heat.
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59
Pour the liquid over the leeks.
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60
The stock should not quite cover them; add more stock if necessary.
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61
Braise in the oven 30 minutes, until the leeks are tender when pierced.
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62
The chicken is best when it marinates overnight.
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63
The leeks need to be braised ahead; you could even braise them the day before.
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64
You can also sear the chicken thighs, grind the breadcrumbs, and make the mustard mixture a few hours in advance.
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65
Then the only thing left to do is assemble the thighs over the braised leeks and bake.
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66
This chicken is also delicious when served cold, picnic-style.
