Crunchy Mustard Chicken Bake

March 20, 2019

 

Ingredients

 

8 chicken thighs, bone-in, skin-on (3 1/2 to 4 pounds)

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

Kosher salt

3 small leeks, root and dark green top removed 

1 1/2 pounds Peewee Dutch Yellow potatoes

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

 

CLICK TO MAKE

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