Malzemeler

Malzemeler
3 yemek kaşığı 1 teaspoon thyme leaves
2 g Arbol chiles
2 çay kaşığı bay leaf
Braised leeks
1 ml Chicken or vegetable stock or water
0.75 bardak chicken stock
12 g chicken thighs, skinned and trimmed of excess fat
2 çay kaşığı chopped tarragon
0.5 bardak Dijon mustard
0.75 bardak dry vermouth
0.5 bardak Dry white wine
2 yemek kaşığı extra virgin olive oil
1 Extra-large egg
Extra-virgin olive oil
0.5 bardak finely diced shallots
2 yemek kaşığı flat-leaf parsley
2 bardak fresh breadcrumbs
kosher salt and freshly ground black pepper
kosher salt and freshly ground black pepper
6 large leek
1 bardak shallots
1 bardak thinly sliced red onion
1 yemek kaşığı thyme leaves
5 yemek kaşığı unsalted butter

Hazırlanışı

Place the chicken thighs in a large bowl with the sliced onion, 2 tablespoons thyme, chiles, bay leaves, and 1/4 cup vermouth. Using your hands, toss to coat the chicken well. Cover, and refrigerate at least 4 hours, preferably overnight.

Place the breadcrumbs in a medium bowl. Heat a large sauté pan over medium heat for 1 minute. Add 3 tablespoons butter, and cook until it’s brown and smells nutty. Use a rubber spatula to scrape the brown butter over the breadcrumbs. Wait 1 minute, and then toss well with the parsley and 1 tablespoon thyme.

Preheat the oven to 375°F.

Devil’s Chicken Thighs with Braised Leeks and Dijon Mustard

Malzemeler

Hazırlanışı

🤖 Tarifin devamı GustoBot'ta!