Category: Main Dish
Cuisine: not set
8 chicken thighs, bone-in, skin-on (3 1/2 to 4 pound
4 large cloves garlic thinly sliced
3 large shallots thinly sliced
3/4 cup dry vermouth
Extra-virgin olive oil
1/2 cup Dijon mustard
1/4 cup lemon juice (about 2 large lemons)
2 tablespoons fresh thyme
2 teaspoons crushed red pepper
3 small leeks root and dark green top removed
1 1/2 pounds Peewee Dutch Yellow potatoes (see Cook's Note)
1 medium red onion thinly sliced
2 tablespoons unsalted butter plus 3 tablespoons melted butter
1 tablespoon all-purpose flour
1/2 cup chicken stock
1 1/2 cups fresh breadcrumbs preferably from sourdough bread (see Cook's Note)
3 tablespoons chopped fresh tarragon
1 teaspoon crushed sea salt flakes
1/2 teaspoon freshly ground black pepper
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