Devil's Chicken Thighs with Braised Leeks

This is a recipe from the cookbook Sunday Suppers at Lucques by Suzanne Goin. Lucques is a famous upscale restaurant in Hollywood. I have not yet had the opportunity to dine there, so making this dish at home is the next best thing to dining at the restaurant.

Though the prep work was at times daunting, the effort was well worth it. The result is a moist, flavorful, mustardy chicken infused with thyme and topped with heaps of crispy buttery breadcrumbs.

Brad had originally volunteered to cook this recipe all by himself, but after going through the first few steps, we realized that it really was a two person job.

Here's the links to the recipe:

Chicken thighs: http://www.nytimes.com/2005/11/09/dining/091grex.html
Braised Leeks: http://www.nytimes.com/2005/11/09/dining/092grex.html?_r=1

INGREDIENTS:

FOR CHICKEN

2 chicken thighs, trimmed of excess skin and fat
1 cup thinly sliced onion
3 tablespoons plus 1 teaspoon thyme leaves
2 chiles de árbol, or other small dried red chilies, thinly sliced
2 fresh bay leaves, thinly sliced, or 2 dried leaves, crumbled
¾ cup dry vermouth
Kosher salt and freshly ground black pepper
2 cups fresh bread crumbs
5 tablespoons unsalted butter
2 tablespoons chopped flat-leaf parsley
½ cup finely diced shallots
½ cup Dijon mustard
1 extra-large egg
2 teaspoons chopped tarragon
2 tablespoons extra virgin olive oil
Braised leeks (recipe follows)
¾ cup chicken stock.

FOR LEEKS:

6 large leeks
Kosher salt and freshly ground black pepper
About ¾ cup extra virgin olive oil
1 cup sliced shallots
1 tablespoon thyme leaves
½ cup dry white wine
1½ to 2 cups chicken or vegetable stock.

Braise seasoned leeks:


Marinate chicken in wine, onions, chiles, thyme, bay leaves:


Create mustard mixture with tarragon, egg, shallots, wine, pepper:


Toss chicken in mustard mixture and top with breadcrumbs:


What it looks like after coming out of the oven