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Crunchy Mustard Chicken Bake

crunchy mustard chicken bake recipe


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


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