Comments on: devil’s chicken thighs + braised leeks

By: Amy

Amy — Thu, 18 Mar 2010 17:33:45 +0000

I made this for my partner last night and I he nearly proposed to me after the first bite. It was INCREDIBLE!
Someone asked above about brussels sprouts – we only had two leeks but a big bag of lonely sprouts in the fridge. I trimmed them, cut off the bottom, sliced in half the long way, then treated them just like the leeks. Although my sweetie scowled at the bag, he had to admit they were the best part of the whole dish. Honestly, they outshone even the leeks and soaked up all the flavors (especially the mustard) perfectly.
The only other significant modification I made was to substitute sweet vermouth for the dry. I’m excited to try it with dry next.
Thank you for sharing (yet another!) amazing recipe. Since I’ve begun reading your blog, my honey has been bragging about my cooking at work and to friends!

By: Annelise

Annelise — Tue, 09 Mar 2010 00:19:11 +0000

I really enjoyed this..it had a really unique flavor to it. I also thought it made great leftovers. I made a half recipe (but whole of leeks) and it served 3.

By: Jessica

Jessica — Sat, 13 Feb 2010 14:43:52 +0000

With regards to the chicken skin, I would brown the thighs in the skin, then remove the skin before baking.

By: Sohail

Sohail — Fri, 08 Jan 2010 08:26:46 +0000

Is there anything that I can substitute the vermouth with. A non alcoholic substitute. Btw, I love your recipes. I made your PB brownies. The ganache frosting was amazing! You should be proud that you inspired a very lazy 18 year old boy to cook something rather than make ramen!

By: Sonya

Sonya — Wed, 06 Jan 2010 01:56:57 +0000

So Deb, I don’t get it… does this use a pan that can be used for frying AND for putting in the oven?? I don’t think I have something like that, I have a large glass casserole dish that I use. I have a large soup pot, but is that really right for the oven? I guess I’d just transfer from soup pot to casserole dish then.

By: Diana

Diana — Tue, 17 Nov 2009 01:32:05 +0000

How well do you think brussels sprouts would handle being tossed in with the leeks? I want to try this recipe so badly, but I also have a bag of brussels sprouts going spare and I can’t bear the thought of not trying something delicious with them.

Would the cabbagey flavor overpower the leeks, do you think? Or would they be fine together?

By: madfelice

madfelice — Wed, 03 Jun 2009 02:37:14 +0000

I made this a couple of days back and instead of discarding the marinade from the chicken I cooked it off with the shallots, and OH, MY GOD!! It was fantastic!! We do tend to like things hot and spicy here, but it was really good!

By: deb

deb — Wed, 13 May 2009 14:53:34 +0000

I am confused too — the first step in the braised leeks says to preheat the oven to 400. That’s the right temperature.

By: Shira

Shira — Wed, 13 May 2009 11:03:27 +0000

Deb, this looks amazing. I’d love to try it. I’m new to braising, and I’m wondering what temperature you use for the leeks. I don’t have a thermometer, and I’d like to get it right.

I know this is an old post, so you might not get this, but if you do, please help me out! I’m missing out on too many braised leeks right now!

Thanks,
Shira

By: fairy_mi

fairy_mi — Fri, 10 Apr 2009 17:06:46 +0000

Hi Smittenkitchen
Just had to tell you I tried the recipe and it is reallyyyyy good!
Although the long preparation this is definetly worth it!
Thanks,
Inbal