devil’s chicken thighs + braised leeks

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