Devil’s Chicken Thighs + Braised Leeks

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smitten kitchen
Nutrition per serving    (USDA % daily values)


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Ingredients for 6 servings

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

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