Comments on: devil’s chicken thighs + braised leeks http://smittenkitchen.com/2009/02/devils-chicken-thighs-braised-leeks/ Sat, 11 Feb 2012 22:10:58 +0000 http://wordpress.org/?v=2.9.2 hourly 1 By: Angela http://smittenkitchen.com/2009/02/devils-chicken-thighs-braised-leeks/#comment-1434654 Angela Sun, 08 Jan 2012 17:38:03 +0000 http://smittenkitchen.com/?p=1995#comment-1434654 Heavens to betsy how I love these leeks! We had them tonight aside some lovely salmon. xx from Scotland. Heavens to betsy how I love these leeks! We had them tonight aside some lovely salmon. xx from Scotland.

]]> By: NYC http://smittenkitchen.com/2009/02/devils-chicken-thighs-braised-leeks/#comment-1351973 NYC Sun, 25 Dec 2011 18:30:15 +0000 http://smittenkitchen.com/?p=1995#comment-1351973 Made this for 25 people. Wow. Came out great! Made this for 25 people. Wow. Came out great!

]]> By: charity http://smittenkitchen.com/2009/02/devils-chicken-thighs-braised-leeks/#comment-1154819 charity Thu, 17 Nov 2011 01:33:59 +0000 http://smittenkitchen.com/?p=1995#comment-1154819 oh my i just came across this recipe and WHOA it looks amazing. am going to try it this weekend while settling my puppy in. oh my i just came across this recipe and WHOA it looks amazing. am going to try it this weekend while settling my puppy in.

]]> By: Christina http://smittenkitchen.com/2009/02/devils-chicken-thighs-braised-leeks/#comment-968201 Christina Mon, 03 Oct 2011 16:04:39 +0000 http://smittenkitchen.com/?p=1995#comment-968201 I've been eyeing this recipe in Suzanne's book for a while, and it's so helpful to see all the photos here - thanks for the great post! Wondering whether you think it can be prepared in advance (up until the slathering with mustard phase) and refrigerated, then slathered, crumbed and baked later? I’ve been eyeing this recipe in Suzanne’s book for a while, and it’s so helpful to see all the photos here – thanks for the great post! Wondering whether you think it can be prepared in advance (up until the slathering with mustard phase) and refrigerated, then slathered, crumbed and baked later?

]]> By: Stephanie http://smittenkitchen.com/2009/02/devils-chicken-thighs-braised-leeks/#comment-639199 Stephanie Fri, 06 May 2011 12:45:48 +0000 http://smittenkitchen.com/?p=1995#comment-639199 Are these bone-in thighs. I prefer boneless, but have some bone-in I bought and am looking for a good recipe to use them in. This looks FABulous! Thank you! Are these bone-in thighs. I prefer boneless, but have some bone-in I bought and am looking for a good recipe to use them in. This looks FABulous! Thank you!

]]> By: hope cooks http://smittenkitchen.com/2009/02/devils-chicken-thighs-braised-leeks/#comment-609796 hope cooks Mon, 04 Apr 2011 11:38:00 +0000 http://smittenkitchen.com/?p=1995#comment-609796 Wow, I made a variation of this and it was spectacular. I didn't have very much time as I didn't plan ahead so (about 2 hours), I didn't make the leeks, I also didn't have vermouth on hand, so I marinated the chicken in lots of fresh garlic, fresh lemon, pepper, and a thick slather of Dijon for 1 hour on the couter top. I substituted white wine for the vermouth in the shallots and didn't use the egg in the shallot mustard mixture (it was substantial enough to act as the glue). This was clearly one of the most flavorful chicken dishes I've ever had, even in it's altered state. I also made your best ever spinach casserole with this, yummmm! Thanks for the great blog. Wow, I made a variation of this and it was spectacular. I didn’t have very much time as I didn’t plan ahead so (about 2 hours), I didn’t make the leeks, I also didn’t have vermouth on hand, so I marinated the chicken in lots of fresh garlic, fresh lemon, pepper, and a thick slather of Dijon for 1 hour on the couter top. I substituted white wine for the vermouth in the shallots and didn’t use the egg in the shallot mustard mixture (it was substantial enough to act as the glue).
This was clearly one of the most flavorful chicken dishes I’ve ever had, even in it’s altered state. I also made your best ever spinach casserole with this, yummmm! Thanks for the great blog.

]]> By: AnneHD http://smittenkitchen.com/2009/02/devils-chicken-thighs-braised-leeks/#comment-582442 AnneHD Tue, 08 Feb 2011 21:52:19 +0000 http://smittenkitchen.com/?p=1995#comment-582442 We made the leeks only - A.MA.ZING. What a brilliant idea to caramelize them first on the stovetop, and then to get them all tender and melting from the braising! My new favorite way to eat leeks. Thank you so much! We made the leeks only – A.MA.ZING. What a brilliant idea to caramelize them first on the stovetop, and then to get them all tender and melting from the braising! My new favorite way to eat leeks. Thank you so much!

]]> By: Holly http://smittenkitchen.com/2009/02/devils-chicken-thighs-braised-leeks/#comment-429773 Holly Fri, 01 Oct 2010 07:35:58 +0000 http://smittenkitchen.com/?p=1995#comment-429773 Deb-I made this last night and it was A. MA. ZING. So good I almost cried, seriously. And my French husband absolutely loved it also. Thanks for the wonderful website!!! Deb-I made this last night and it was A. MA. ZING. So good I almost cried, seriously. And my French husband absolutely loved it also. Thanks for the wonderful website!!!

]]> By: Andrea http://smittenkitchen.com/2009/02/devils-chicken-thighs-braised-leeks/#comment-420947 Andrea Sat, 04 Sep 2010 15:30:55 +0000 http://smittenkitchen.com/?p=1995#comment-420947 This is by far my boyfriend's favorite meal. Whenever I mention them I get an enthusiastic "Oui! Quand?" (Yes! When?). Thanks so much for allowing this American to truly wow her French dinner guests.... This is by far my boyfriend’s favorite meal. Whenever I mention them I get an enthusiastic “Oui! Quand?” (Yes! When?). Thanks so much for allowing this American to truly wow her French dinner guests….

]]> By: Rachel http://smittenkitchen.com/2009/02/devils-chicken-thighs-braised-leeks/#comment-401535 Rachel Sat, 26 Jun 2010 16:55:10 +0000 http://smittenkitchen.com/?p=1995#comment-401535 Super delicious! Very decadent. I used boneless, skinless thighs and the dish still turned out great. The searing did not dry out the meat (that could also be because I didn't trim off any of the fat, haha.) I did a half batch of both. Next time I will definitely ease up on the salt. Also, there was a lot of liquid left in the dish. Maybe I'll use less of that as well. Super delicious! Very decadent. I used boneless, skinless thighs and the dish still turned out great. The searing did not dry out the meat (that could also be because I didn’t trim off any of the fat, haha.)

I did a half batch of both. Next time I will definitely ease up on the salt. Also, there was a lot of liquid left in the dish. Maybe I’ll use less of that as well.

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