Devil's Chicken Thighs with Braised Leeks

Chicken:

4 boneless skinless chicken thighs

1 cup thinly sliced onion
2 tablespoons plus 1 tablespoon plus 1 teaspoon thyme leaves
2 jalapenos, thinly sliced on the diagonal
2 fresh bay leaves, thinly sliced, or 2 dried leaves, crumbled
1/2 cup white wine
1 cup fresh breadcrumbs
2 tablespoons plus 1 tablespoon unsalted butter
1 tablespoon chopped flat-leaf parsley
1/4 cup finely diced shallots
2 tablespoons dijon mustard
1 egg
1 teaspoon chopped tarragon
1 tablespoon extra-virgin olive oil
1/2 cup chicken stock

Kosher salt and freshly ground black pepper

Leeks:

4 large leeks
1/4 cup extra-virgin olive oil
1/2 cup sliced shallots
2 teaspoons thyme leaves
1/4 cup dry white wine
1 cup chicken or vegetable stock or water
kosher salt and freshly ground black pepper

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

Heat the oven to 400°F.

Remove any bruised outer layers from the leeks. Trim off to the roots, leaving the root end intact. Trim the tops of the leeks on the diagonal, leaving 2 inches of the green part attached. Cut the leeks in half lengthwise, and submerge in a large bowl of cold water to clean them. Shake the leeks well to dislodge the dirt stuck inside. Let them sit a few minutes, to allow any grit inside the layers to fall to the bottom of the bowl. Repeat the process until the water is clean. Place the leeks, cut side down, on a towel and pat dry completely. Turn the leeks over so their cut sides are facing up, and season with 2 teaspoons salt and a few grindings of black pepper.

Heat a large sauté pan over medium-high heat for 2 minutes. Pour in 2 tablespoons olive oil, and wait 1 minute. Place the leeks in the pan, cut side down, being careful not to crowd them.  (You will probably need to sauté them in batches or in two pans.  Add more olive oil to the pan as needed, for each batch.) Sear them for 4 to 5 minutes, or until they are golden brown. Season the backs of the leeks with salt and pepper, and turn them over to cook another 3 to 4 minutes. Transfer them to a large gratin dish, lining them up, cut sides facing up. (Choose a baking dish or gratin dish that can go from oven to table and that will accommodate all the leeks and chick thighs, or use two smaller dishes.)

Pour 2 tablespoons olive oil into the pan and heat over medium heat. Add the shallots, thyme, 1/4 teaspoon salt, and a pinch of pepper. Cook about 5 minutes, until the shallots are just beginning to color. Add the white wine and reduce by half. Add 1 cup stock, and bring to a boil over high heat. Pour the liquid over the leeks. The stock should not quite cover them; add more stock if necessary.  Braise in the oven 30 minutes, until the leeks are tender when pierced.  Reduce oven temperature to 375°F when leeks are done.

While the leeks are braising, place the breadcrumbs in a medium bowl. Heat the large sauté pan over medium heat for 1 minute. Add 2 tablespoons butter and cook until it is 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.

Return the sauté pan to medium heat for 1 minute. Swirl in the remaining tablespoon butter and, when it foams, add the shallots and remaining 1 teaspoon thyme. Sauté about 2 minutes, until the shallots are translucent. Add the remaining 1/4 cup white wine and reduce by half. Transfer to a bowl and let cool a few minutes. Whisk in the mustard, egg, chopped tarragon, and a pinch of black pepper.

Return the same sauté pan to high heat for about 2 minutes. Swirl in the olive oil, and wait 1 minute. Place the chicken thighs in the pan and cook about 5 minutes, until a deep golden brown. Turn the thighs over and cook until the other side is also browned. Place the chicken on the braised leeks. Turn off the heat, add the chicken stock to the pan, and scrape with a wooden spoon to release the crispy bits stuck to the bottom. 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 20 to 25 minutes, until the chicken is just cooked through. To check for doneness, piece the meat with a paring knife; when ready, the juices from the chicken will run clear.  Turn the oven up to 475°F and cook the chicken thighs another 5 to 10 minutes, until the breadcrumbs are golden brown.  Serve in the baking dish, or transfer to a large warm platter.

Serves 4.

From Smitten Kitchen, with some changes.  Originally adapted from Sunday Suppers at Lucques.