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devils chicken thighs + braised leeks


devils chicken thighs + braised leeks Recipe

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
  • 6 large leeks
  • About 3/4 cup extra-virgin olive oil (though I always skimp and use less)
  • 1 cup sliced shallots
  • 1 tablespoon thyme leaves
  • 1/2 cup dry white wine
  • 1 1/2 to 2 cups chicken or vegetable stock or water
  • kosher salt and freshly ground black pepper
Directions:
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