INGREDIENTS
8
Chicken thighs, bone-in, skin-on (3 1/2 to 4 pounds)
4
large cloves Garlic
3
Leeks, small
1 1/2
lbs Peewee dutch yellow potatoes
1
Red onion, medium
3
Shallots, large
3 tbsp
Tarragon, fresh
2 tbsp
Thyme, fresh
1/2 cup
Chicken stock
1/2 cup
Dijon mustard
1/4 cup
Lemon juice
1 tbsp
All-purpose flour
1/2 tsp
Black pepper, freshly ground
1
Kosher salt
2 tsp
Red pepper
1 tsp
Sea salt flakes
1
Olive oil, Extra-virgin
1 1/2 cups
Breadcrumbs, fresh
2 tbsp
Butter, unsalted
3/4 cup
Dry vermouth