devil’s chicken thighs + braised leeks
This, my friends, is all the evidence you will ever need that you can never go wrong with a (also: that ugly food is the tastiest). Because despite having a horrible cold (not just any cold, mind you, but a ) all week, zero appetite, even less inclination to stand (upright! like on my two feet! how exhausting!) in the kitchen and cook and actually briefly calculating the food costs in my head of chucking the dish (already marinating) and trying it again another week, with Alex’s help we trudged on through and had this for dinner last night and it was . Curative, even. I feel 50 percent better today.
Estimated Nutrition (whole recipe, rough)
Counts 14 of 16 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 14 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Chicken | 100g cooked | 165 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Butter | 1 tbsp (14g) | 102 |
| Egg | 1 large egg (50g) | 78 |
| Onion | 1 medium (110g) | 44 |
| Wine | 2 tbsp cooking wine (30ml) | 25 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Thyme | 1 tsp dried (1.4g) | 4 |
| Mustard | 1 tsp (5g) yellow | 3 |
| Bay Leaf | 1 leaf (0.6g) | 2 |
| Tarragon | 1 tsp dried (0.5g) | 2 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
| Salt | 1 tsp (6g) | 0 |
| Vermouth | not in our table | 0 |
| Water | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 12 chicken thighs, trimmed of excess skin and fat
- 1 cup thinly sliced onion
- 3 tablespoons plus 1 teaspoon thyme leaves
- 2 chiles de arbol, thinly sliced on the diagonal
- 2 fresh bay leaves, thinly sliced, or 2 dried leaves, crumbled
- 3/4 cup dry vermouth
- 2 cups fresh breadcrumbs
- 5 tablespoons unsalted butter
- 2 tablespoons chopped flat-leaf parsley
- 1/2 cup finely diced shallots
- 1/2 cup dijon mustard
- 1 extra-large egg
- 2 teaspoons chopped tarragon
- 2 tablespoons extra-virgin olive oil
- 3/4 cup chicken stock
- Braised leeks (recipe below)
- kosher salt and freshly ground black pepper
- 6 large leeks
- About 3/4 cup extra-virgin olive oil (though I always skimp and use less)
- 1 cup sliced shallots
- 1 tablespoon thyme leaves
- 1/2 cup dry white wine
- 1 1/2 to 2 cups chicken or vegetable stock or water
- kosher salt and freshly ground black pepper