Devil's Chicken Thighs with Braised Leeks

Name: Devil's Chicken Thighs with Braised Leeks
Prep time: 50 min
Cook time: 50 min
Total time: 50 min
Yield: 6
Cuisine: Global
Ingredients: 2 bay leaves, crumbled; 0 teaspoons freshly ground black pepper; 473 milliliters fresh breadcrumbs; 5 Tbsps butter, divided; 177 milliliters chicken stock; 118 milliliters Dijon mustard; 177 milliliters dry vermouth, divided; 1 large egg; 2 teaspoons chopped fresh tarragon; 3 Tbsps fresh thyme leaves, divided; 6 servings Braised Leeks; 3 Tbsps extra-virgin olive oil; 237 milliliters thinly sliced onion; 2 Tbsps chopped fresh Italian parsley; 2 dried hot red chiles, sliced; 118 milliliters finely diced shallots; 12 bone-in, skinless chicken thighs

Devil's Chicken Thighs with Braised Leeks might be just the main course you are searching for. This recipe serves 6. One serving contains 614 calories, 48g of protein, and 29g of fat. This recipe covers 32% of your daily requirements of vitamins and minerals. Head to the store and pick up shallots, egg, onion, and a few other things to make it today. From preparation to the plate, this recipe takes roughly 50 minutes.

Instructions

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.

Ingredients you will need

Vermouth

Thyme

Equipment you will use

Bowl

Prepare Braised Leeks, set aside.

Ingredients you will need

Leek

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.

Ingredients you will need

Breadcrumbs

Parsley

Butter

Thyme

Equipment you will use

Sauce Pan

Melt remaining 2 tablespoons butter in a skillet over medium heat; add shallots and remaining 1 teaspoon thyme. Saut 2 minutes or until shallots are translucent. Stir in remaining 1/2 cup vermouth. Simmer over medium-high heat until reduced by half.

Ingredients you will need

Shallot