smitten kitchen

Name: smitten kitchen
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 6
Cuisine: Global
Ingredients: 2 chiles de arbol, thinly sliced on the diagonal; 473 milliliters fresh breadcrumbs; 177 milliliters chicken stock; 12 chicken thighs, trimmed of excess skin and fat; 118 milliliters dijon mustard; 177 milliliters dry vermouth; 1 extra large egg; 2 Tbsps chopped flat-leaf parsley; 2 fresh bay leaves, thinly sliced, or 2 dried leaves, crumbled; 6 servings kosher salt and freshly ground black pepper; 6 servings Braised leeks (recipe below); 2 Tbsps extra-virgin olive oil; 237 milliliters thinly sliced onion; 118 milliliters finely diced shallots; 2 teaspoons chopped tarragon; 3 Tbsps thyme leaves; 5 Tbsps unsalted butter

Smitten kitchen might be just the main course you are searching for. This recipe covers 29% of your daily requirements of vitamins and minerals. This recipe makes 6 servings with 840 calories, 45g of protein, and 56g of fat each. Head to the store and pick up chiles de arbol, egg, chicken stock, and a few other things to make it today. From preparation to the plate, this recipe takes roughly 45 minutes.

Instructions

Return the saute pan to medium heat for 1 minute. Swirl in the remaining tablespoons butter, and when it foams, add the shallots and remaining 1 teaspoon thyme.

Ingredients you will need

Shallot

Butter

Thyme

Equipment you will use

Frying Pan

Saute about 2 minutes, until the shallots are translucent.

Ingredients you will need

Shallot

Add the remaining 1/2 cup vermouth and reduce by half.

Ingredients you will need

Vermouth

Transfer to a bowl and let cool a few minutes.

Equipment you will use

Bowl

Whisk in the mustard, egg, chopped tarragon, and a pinch of black pepper.

Ingredients you will need

Black Pepper

Tarragon

Mustard

Egg

Equipment you will use

Whisk

Remove the chicken from the refrigerator 30 minutes before cooking, to bring it to room temperature. Discard the seasonings, and pat the chicken dry with paper towels. After 15 minutes, season the thighs well on both sides with salt and pepper.Return the same saute pan to high heat for about 2 minutes. Swirl in the olive oil, and wait 1 minute.

Ingredients you will need

Salt And Pepper

Seasoning

Olive Oil

Whole Chicken

Equipment you will use

Paper Towels

Frying Pan

Place the chicken thighs in the pan, skin side down, and cook 8 to 10 minutes, until the skin is a deep golden brown. Turn the thighs over and cook a minute or two on the other side.

Ingredients you will need

Chicken Thighs

Equipment you will use

Frying Pan

Place the chicken on the braised leeks. Turn off the heat and discard the fat.

Ingredients you will need

Whole Chicken

Leek

Add the chicken stock to the pan, and scrape with a wooden spoon to release the crispy bits stuck to the bottom.

Ingredients you will need

Chicken Stock

Equipment you will use

Wooden Spoon

Frying Pan

Pour the chicken stock over the braised leeks.Toss the chicken thighs in the bowl with the mustard mixture, slathering them completely, and then rearrange them over the braised leeks. Spoon any remaining mustard mixture over the chicken thighs. Top each thigh with breadcrumbs, patting with your hands to make sure they get nicely coated. (You want lots of mustard mixture and lots of breadcrumbs.)

Ingredients you will need

Chicken Thighs

Chicken Stock

Breadcrumbs

Mustard

Leek

Equipment you will use

Bowl

Bake about 40 minutes, until the chicken is just cooked through. To check for doneness, piece the meat near the bone with a paring knife; when ready, the juices from the chicken will run clear.Turn the oven up to 475F and cook the chicken thighs another 10 minutes, until the breadcrumbs are golden brown.

Ingredients you will need

Chicken Thighs

Breadcrumbs

Meat

Bone

Equipment you will use

Oven

Knife

Serve in the baking dish, or transfer to a large warm platter.Braised Leeks

Ingredients you will need

Leek

Equipment you will use

Baking Pan

Adapted from Sunday Suppers at Lucques

You can pair these with the chicken dish above but seriously, if this recipe seems too daunting altogether, at least promise youll make these alone. With a hard or soft-cooked egg, a mustard vinaigrette, a sharp salad and crusty bread, youll have the best meal ever. And this dish reheats great we actually made this part a day or two in advance.6 large leeks

Ingredients you will need

Crusty Bread

Vinaigrette

Whole Chicken

Mustard

Leek

Egg

About 3/4 cup extra-virgin olive oil (though I always skimp and use less)1 cup sliced shallots1 tablespoon thyme leaves1/2 cup dry white wine1 1/2 to 2 cups chicken or vegetable stock or waterkosher salt and freshly ground black pepper

Ingredients you will need

Extra Virgin Olive Oil

Ground Black Pepper

Vegetable Stock

Whole Chicken

Thyme

Salt

Preheat the oven to 400F.

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Oven

Remove any bruised outer layers from the leeks. Trim off to the roots, leaving the root end intact. Trim the tops of the leeks on the diagonal, leaving 2 inches of the green part attached.

Ingredients you will need

Leek

Cut the leeks in half lengthwise, and submerge in a large bowl of cold water to clean them. Shake the leeks well to dislodge the dirt stuck inside.

Ingredients you will need

Leek

Shake

Water

Equipment you will use

Bowl

Let them sit a few minutes, to allow any grit inside the layers to fall to the bottom of the bowl. Repeat the process until the water is clean.

Ingredients you will need

Water

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Bowl

Place the leeks, cut side down, on a towel and pat dry completely.Turn the leeks over so their cut sides are facing up, and season with 2 teaspoons salt and a few grindings of black pepper.

Ingredients you will need

Black Pepper

Leek

Salt

Heat a large saute pan over medium-high heat for 2 minutes.

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Frying Pan

Pour in 1/4 cup olive oil, and wait 1 minute.

Ingredients you will need

Olive Oil

Place the leeks in the pan, cut side down, being careful not to crowd them. (you will probably need to saute them in batches or in two pans.

Ingredients you will need

Leek

Equipment you will use

Frying Pan

Add more olive oil to the pan as needed, for each batch.) Sear them 4 to 5 minutes, until they are golden brown. Season the backs of the leeks with salt and pepper, and turn them over to cook another 3 to 4 minutes.

Ingredients you will need

Salt And Pepper

Olive Oil

Leek

Equipment you will use

Frying Pan

Transfer them to a large gratin dish, lining them up, cut sides facing up. (Choose a baking dish or gratin dish that can go from oven to table and that will accommodate all the leeks and chick thighs, or use two smaller dishes.)

Ingredients you will need

Leek

Equipment you will use

Baking Pan

Oven

Pour 1/4 cup olive oil into the pan and heat over medium heat.

Ingredients you will need

Olive Oil

Equipment you will use

Frying Pan

Add the shallots, thyme, 1/4 teaspoon salt, and a pinch of pepper. Cook about 5 minutes, until the shallots are just beginning to color.

Ingredients you will need

Shallot

Pepper

Thyme

Salt

Add the white wine and reduce by half.

Ingredients you will need

White Wine

Add 1 1/2 cups stock, and bring to a boil over high heat.

Ingredients you will need

Stock

Pour the liquid over the leeks. The stock should not quite cover them; add more stock if necessary.Braise in the oven 30 minutes, until the leeks are tender when pierced. (This always takes longer in my oven, but is less to be concerned about if youre going to top them with the chicken, in which case theyll have plenty of additional baking time.)See more: Chicken, Leeks, Photo, Spring

Ingredients you will need

Whole Chicken

Leek

Stock

Equipment you will use

Oven