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Monday
Apr302012

Devil's Chicken Thighs with Braised Leeks & Dijon Mustard

Devil's Chicken Thighs with Braised Leeks & Dijon Mustard 2

Let's start by saying if you can't handle a lot of butter and oil, you should move on to another recipe, but if you do....keep reading, you're going to love this one!

We got a new table and I wanted to break it in with a nice meal, so I broke out Suzanne Goin's Sunday Suppers at Lucques and headed straight for this Devil's Chicken. I went for the Devil's Chicken because my brothers raves about it as his favorite dish at The Tavern in LA (Suzanne is the owner). I can already tell that there are a lot of recipes in this book will have me licking my plate. I might go for the Leg of Lamb with Chorizo stuffing next...

One more side note before I get to the recipe, you guys are lucky that my sister in law is looking out for you. I mentioned a couple of weeks ago that I was making this for dinner, and I got a phone call today inquiring when the recipe would be posted...that was just the nudge I needed to get this up. I was being lazy, I knew the instructions would be a lot of typing!

Below is the recipe from Sunday Supper at Lucques, I down sized the recipe and adjusted the ingredients accordingly...there was no need for me to make 12 chicken thighs for 2 of us. Although after tasting it, I'm sure we could have gone through all 12....maybe I shouldn't admit that.

First let's start with the braised leeks...leeks are so underrated. Heck I could just eat these for dinner. Keep in mind that these will need to be braised ahead of time, and can be made a day of head if wanted. You can both cook the leeks and marinate the chicken a day ahead.

 

Braised Leeks & Shallots

 

Braised Leeks

Ingredients
4 large leeks
1 cups sliced shallots
2 teaspoon thyme leaves, chopped
1/2 cup dry white wine
1 to 1-1/2 cups chicken or vegetable stock
kosher salt
ground black pepper
olive oil

Directions
Preheat oven to 400 degrees.

Remove out layers of leeks, trim off roots and tops (leaving 2 inches of the green part attached). Cut the leeks in half lengthwise and clean them, by submerging in cold water for a couple of minutes and shaking to remove any dirt stuck inside.

Place leeks cut side down on a towel and pat dry.

Turn leeks over and season cut sides with a teaspoon of salt and a teaspoon of pepper. 

Heat a large sauté pan over medium high heat for 2 minutes. Pour 1/4 cup of olive oil into pan and wait 1 more minute. Place leeks, cut side down, into pan, being careful not to overcrowd them. Cook in batches, if needed. Sear the leeks for about 5 minutes, turn them over, and cook for another 3 to 4 minutes. Transfer them to a large baking dish, laying them cut side up. Keep in mind to choose a baking dish that will fit the chicken and can go from oven to table.

Pour 1/4 cup olive oil into sauté pan and heat over medium heat. Add shallots, thyme, 1/4 teaspoon salt and 1/4 teaspoon pepper. Stirring in and cooking for about 5 minutes, until shallots just start to change color.

Add the white wine and reduce by half. Add chicken or vegetable stock. Increase heat to high and bring to a boil.

Pour the liquid over the leeks, and it should be not quite covering them. Add more stock if needed. 

Braise leeks in oven for 30 minutes, or until they are tender when pierced.

Devil's Chicken
 

Ingredients
6 bone in chicken thighs, trimmed of excess skin and fat
3/4 cup thinly sliced onion
2 tablespoons plus 1 teaspoon thyme leaves
1 or 2 chiles de arbol, thinly sliced on a diagonal (I used one, but thought it could use more heat)
1 bay leaf
3/4 cup dry vermouth
1 cup fresh breadcrumbs
3-1/2 tablespoons unsalted butter
1 tablespoon flat leaf parsley, chopped
1/2 cup finely diced shallots
1/2 cup Dijon mustard
1 large egg
2 teaspoons tarragon, chopped
2 tablespoons olive oil
1/2 cup chicken stock
kosher salt
ground black pepper 

Directions
Place chicken thighs in large bowl with sliced onion, 1 tablespoon thyme, chiles, bay leaf and 1/4 cup vermouth. Toss with hands, cover and let marinate in refrigerator for at least 4 hours (preferably overnight).

Place breadcrumbs in a medium bowl. Heat a large saute pan over medium heat for 1 minute. Add 2 tablespoons of butter and cook until its brown and nutty. Use a rubber spatula to scrape brown butter over the breadcrumbs. Wait 1 minute and toss breadcrumbs and butter with parsley and 1 tablespoon of thyme.

Preheat oven to 375 degrees.

Return saute pan to medium heat for 1 minute. Add in remaining butter, and when it melts and foams, add in shallots and remaining teaspoon of thyme. Cook about 2 minutes until shallots are translucent. Add reaming 1/2 cup of vermouth and reduce by half. Transfer shallots and liquid to a bowl and let cook for a few minutes. Whisk in mustard, egg, tarragon and 1/4 teaspoon black pepper.

Remove chicken from refrigerator about 30 minutes prior to cooking, letting it get to room temperature. Discard seasonings and onions and pat dry with paper towel. After 15 minutes, season chicken on both sides generously with salt and pepper.

Return the sauté pan to high heat. Add in olive oil and wait 1 minute. Place chicken thighs, skin side down, into pan and cook for about 10 minutes, or until the skin is a deep golden brown. Flip chicken over to other side and cook for another 1 to 2 minutes.

Place chicken on the braised leeks. Discard fat from pan and add chicken stock to the pan. Scrape pan with a wooden spoon to release the crispy pieces stuck to the bottom.

Pour chicken stock over the chicken and braised leeks.

Toss the chicken in the bowl with the mustard mixture, slather generously with mustard mixture and then arrange chicken over braised leeks. Pour any remaining mustard mixture over the chicken thighs.

Top each chicken thigh with breadcrumbs, patting to make sure each is coated generously. For your reference, below is a picture of what it looked like pre-oven. 

Bake chicken for about 40 minutes, then increase oven to 475 degrees and cook thighs another 7 to 10 minutes or until breadcrumbs are a golden brown.

 Devil's Chicken Thighs with Braised Leeks & Dijon Mustard

Reader Comments (2)

I am making this for dinner tomorrow and I braised the leeks today. I probably ate a third of the leeks right from the pan. I can't wait to try the whole dish tomorrow!

May 2, 2012 | Unregistered Commenterdesiree probably

The leeks are definitely addicting! I hope you enjoy your dinner tonight!

May 3, 2012 | Registered CommenterCarrie

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