Devil's chicken thighs with braised leeks and Dijon mustard from Sunday Suppers at Lucques: Seasonal Recipes from Market to Table (page 326) by Suzanne Goin and Teri Gelber

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Notes about this recipe

  • Eat Your Books

    Can substitute vegetable stock or water for a portion of the chicken stock.

  • katiesue28 on November 06, 2023

    Absolutely delicious. There may seem to be many steps, but they are quite easy. Making the breadcrumbs and leeks ahead of time will make the final bake simple for the cook. Definitely marinate the chicken overnight.

  • TrishaCP on November 13, 2017

    This was sooo delicious and I'm happy I'll have leftovers! I streamlined slightly by using boneless chicken thighs, which went straight into the mustard mixture and on to the leeks after their marinade. (No pre-browning.) Seasoned and then breadcrumbs on top for 40 minutes.

  • julesamomof2 on August 19, 2017

    My #1 fall and winter dinner party dish. There are a number of steps involved but every one of them is worth it so don't skip the process. The leeks are the best part of this super flavorful crowd pleaser.

  • chawkins on January 17, 2013

    A lot of steps, pretty involved, as I also made the stock used in the braising the same day, but well worth the effort. Layers of flavor is the way my husband described it. I used dried thyme and dried tarragon this time, imagine it could only be better with fresh herbs.

  • Breadcrumbs on November 28, 2012

    p. 326 - This is a dish that reminded me why I love to cook. I loved the rhythm of this recipe, how all the separate parts came together. So while I sautéed, browned, braised and baked I kept hoping that we’d love this dish because it was such a pleasure to prepare. Well guess what, we did love this. We really, really loved it! This is one of the recipes that will stand out for me this year. Something different for us. The ridiculous sweetness of the caramelized, braised then thrice-cooked leeks. The uber-tender, juicy chicken with its crunchy-tangy Dijon herb crust. Everything worked. Individually, each component was outstanding. Combined, the chicken and leeks were perfection. Pure pleasure. Changes made: remove chx from pan, dip in mustard then place atop leeks vs placing in bowl first. Add fresh breadcrumbs to butter in pan vs dirtying another dish. Incredible! Photos here: http://chowhound.chow.com/topics/397072#7737914

  • DKennedy on September 10, 2012

    A ton of work but the results are worth it.

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