Devils Chicken Thighs With Braised Leeks And Dijon Mustard Food

DEVILED CHICKEN THIGHS

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.

CHICKEN THIGHS WITH MUSHROOM-LEEK SAUCE

Steps:

• Heat oil in a large skillet over medium-high heat. Add chicken; cook until well browned and no longer pink in the center, 4 to 5 minutes per side. Transfer to a plate, cover, and keep warm.
• Add mushrooms and leeks to the skillet. Cook over medium heat, stirring often, until most of the moisture has evaporated and mushrooms begin to brown, 4 to 6 minutes. Add wine; cook for about 1 minute. Mix broth and cornstarch together in a small bowl; add to the skillet and cook until thickened, 2 to 3 minutes. Stir in sour cream and mustard; cook and stir until combined, about 1 minute. Season sauce with salt and pepper.
• Nestle chicken thighs into the sauce. Cook until an instant-read thermometer inserted into the thickest part of a thigh reads 165 degrees F (74 degrees C), 8 to 10 minutes more.

DEVIL’S CHICKEN THIGHS WITH BRAISED LEEKS AND DIJON MUSTARD

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.

DEVIL’S CHICKEN THIGHS WITH BRAISED LEEKS AND DIJON MUSTARD

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.

DEVILED CHICKEN THIGHS

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.

DEVILED CHICKEN THIGHS

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.

MUSTARD-BRAISED CHICKEN THIGHS

Steps:

• Season chicken thighs generously on both sides with salt and pepper.
• Heat oil in a large Dutch oven over medium heat. Add chicken and cook until browned, 3 to 5 minutes per side. Add onions and garlic and saute until onions have softened, 3 to 5 minutes. Add chopped tomatoes and juice.
• Mix wine, water, mustard, and soup base together in a bowl; pour over other ingredients and bring to a boil. Lower heat to a simmer, cover, and braise until chicken is tender, about 2 hours. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).

DEVILED CHICKEN THIGHS

Steps:

• Preheat oven to 475 degrees.
• Lightly grease a baking sheet.
• In a large bowl, mix mustard and Worcestershire sauce until blended.
• In a pie plate or shallow container, combine bread crumbs, parsley, salt and pepper.
• Toss chicken thighs in mustard mixture and then coat with crumb mixture.
• Place on baking sheet and bake for 15 minutes; turn thighs over and bake an additional 15 minutes, or until juices run clear.

DIJON CHICKEN THIGHS

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Combine garlic, salt, Italian seasoning, and pepper in a small bowl; sprinkle evenly over chicken thighs.
• Melt 2 tablespoons butter in a 12-inch cast iron skillet over medium heat. Add chicken thighs and cook until browned, about 5 minutes. Flip thighs over and turn heat off. Remove skillet from heat.
• Melt 1/4 cup butter for sauce over medium heat in a saucepan. Add shallot once foam subsides and sauté until soft and just golden, about 4 minutes. Remove saucepan from the heat and pour in whiskey.
• Return saucepan to heat and allow flame to burn off the alcohol. Add cream, Dijon, and maple syrup and stir to combine. Bring to a gentle boil and cook until sauce thickens slightly, 1 to 2 minutes. Season with salt and pepper. Pour 1/2 of the sauce over the chicken thighs. Reserve remaining sauce.
• Carefully transfer the cast iron skillet to the preheated oven. Bake until chicken is no longer pink in the center and the juices run clear, 20 to 30 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
• Add thyme to the reserved sauce, and spoon over chicken thighs to serve.