Devils Chicken Thighs With Braised Leeks And Dijon Mustard Recipes

Steps:

• Place chicken thighs in a large bowl with sliced onion, 2 T thyme, chiles, bay leaves, and 1/4C vermouth. Using your hands, toss to coat the chicken well. Cover and refrigerate at least 4 hours, preferably overnight. Place the breadcrumbs in a med bowl. Heat large saute pan over med heat for 1 minute. Add 3 T butter, and cook until it's brown and smells nutty. Use a rubber spatula to scrape brown butter over the breadcrumbs. Wait 1 min, and then toss w/ parsley and 1 T thyme. Preheat the oven to 375°F.Return the saute pan to med heat for 1 min. Swirl in the remaining 1T butter, and when it foams, add shallots and remaining 1 t thyme. Saute about 2 mins, until shallots are translucent. Add remaining 1/2 cup vermouth and reduce by half. Transfer to a bowl and let cool a few mins. Whisk in the mustard, egg, chopped tarragon, and a pinch of black pepper. Bring chicken to room temperature. Discard seasonings, and pat dry with paper towels. After 15 mins, season the thighs well on both sides with salt and pepper. Return the same saute pan to high heat for about 2 mins. Swirl in olive oil, and wait 1 min. Place chicken thighs in the pan, skin side down, and cook 8 to 10 mins, until the skin is a deep golden brown. Turn the thighs over and cook a minute or two on the other side. Place chicken on the leeks. Turn off heat and discard the fat. Add chicken stock to the pan, and scrape to release the crispy bits. 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.) Bake about 40 mins, until the chicken is just cooked through. Turn the oven up to 475°F and cook the chicken thighs another 10 mins, until the breadcrumbs are golden brown.

Steps:

• Place chicken thighs in a large bowl with the onion, 2 Tbls thyme, chiles, bay leaves, and 1/4 cup vermouth. Toss to coat well. Cover & refrigerate at least 4 hours, preferably overnight. Place breadcrumbs in medium bowl. Heat large pan over medium heat. Add 3 Tbls butter, and cook until brown and nutty. Use a rubber spatula to scrape the brown butter over the breadcrumbs. Wait 1 minute, then toss well with parsley and 1 tablespoon thyme. Preheat the oven to 375°F. Return the saute pan to medium heat for 1 minute. Swirl in the remaining butter; when it foams, add shallots and remaining 1 tsp thyme. Saute 2 minutes, until shallots are translucent. Add the remaining 1/2 cup vermouth and reduce by half. Transfer to a bowl and cool a few minutes. Whisk in mustard, egg, chopped tarragon, and a pinch of black pepper. Remove chicken from refrigerator 30 minutes before cooking. Discard seasonings, and pat the chicken dry with paper towels. Season the thighs well on both sides with salt and pepper. Return the same saute pan to high heat for about 2 minutes. Add olive oil. Place chicken thighs in the pan, skin side down; cook 8 - 10 minutes, until skin is deep golden brown. Turn the thighs over and cook a minute or two on the other side. Place the chicken on the braised leeks. Discard fat. and add stock to the pan, scraping with a wooden spoon to release the bits stuck to the bottom. Pour the chicken stock over the braised leeks. Toss the chicken thighs in the bowl with mustard mixture, slathering them; rearrange them over the braised leeks. Spoon any remaining mustard mixture over the chicken thighs. Top each thigh with breadcrumbs, coating evenly. (You want lots of mustard mixture and lots of breadcrumbs.) Bake about 40 minutes, until the chicken is just cooked through. Turn the oven up to 475°F and cook the chicken thighs another 10 minutes, until the breadcrumbs are golden brown.

Steps:

• Position a rack in the center of the oven; preheat to 425 degrees F. Lightly oil a rimmed baking sheet.
• Combine the butter and garlic in a large microwave-safe bowl. Cover with plastic wrap and microwave to melt the butter, about 1 minute. Whisk in the Dijon and 1/4 teaspoon of the cayenne.
• In another large bowl, combine the panko, Parmesan, chives, paprika and the remaining 1/4 teaspoon cayenne. Sprinkle the chicken thighs with 1/2 teaspoon salt. Dip the chicken in the mustard mixture to coat and roll in the panko on all sides. Arrange on the prepared baking sheet so the pieces do not touch.
• Bake on the center oven rack until the coating is browned and crispy and the chicken is no longer pink near the bone, about 40 minutes.
• Transfer to a large platter and serve.

Steps:

• Preheat the broiler to its maximum and set the rack about 4 inches from the heat. Season the chicken on both sides and place it in a pan, skin side up. Broil, watching carefully, until the skin is golden brown, about 5 minutes.
• Meanwhile, combine the mustard, shallot, and cayenne. (If you have a small food processor, just throw them in there and pulse the machine on and off a few times.)
• When the chicken has browned, remove it from the oven and turn it. Spread just a teaspoon or so of the mustard mixture on the underside of the chicken and broil for about 5 minutes. Turn the chicken and spread the remaining mixture on the skin side. Broil until the mustard begins to brown, about 5 minutes.
• At this point the chicken may be done (there will be only the barest trace of pink near the bone, and an instant-read thermometer inserted into the meat will read 160°F). If it is not, turn off the broiler and let the chicken remain in the oven for another 5 minutes or so. Garnish with the parsley if you like and serve.
• Variations
• For extra crunch, combine the mustard and shallot with about 1 cup bread crumbs. Be especially careful in broiling, for the bread crumbs will burn very soon after they brown.
• For extra flavor, combine the mustard and shallot with about 1/2 cup chopped fresh parsley (or basil, cilantro, dill, or chervil). Proceed as directed.
• You can use the same coating with pork or veal chops; they should be at least 1 inch thick. Cooking time will be about the same.

Steps:

• Heat the broiler to its maximum, and set the rack about 4 inches from the heat. Season the chicken with salt and pepper on both sides, and place it in a pan, skin side up. Broil, watching carefully, until the skin is golden brown, about 5 minutes.
• Meanwhile, combine the mustard, shallots and cayenne. (If you have a small food processor, you can chop the shallots by throwing them in with the mustard and pulsing the machine on and off a few times.)
• When the chicken has browned, remove it from oven, and turn it. Spread just a teaspoon or so of the mustard mixture on the underside of the chicken, and broil about 5 minutes. Turn the chicken, and spread the remaining mixture on the upper, or skin side. Broil until mustard begins to brown.
• At this point, the chicken may be done. (There will be only the barest trace of pink near the bone; an instant-read thermometer inserted into the meat will read 160 degrees.) If it is not done, turn off the broiler and leave the chicken in the oven 5 more minutes or so. Garnish and serve.

Steps:

• In a large bowl, combine the butter, vinegar, mustard, paprika and pepper. Spread over chicken thighs. Place in a greased 11x7-in. baking dish. Sprinkle with bread crumbs., Bake, uncovered, at 400° for 15 minutes. Sprinkle with the cashews. Bake until chicken juices run clear and topping is golden brown, 7-12 minutes longer.