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Crunchy Mustard Chicken Bake

Valerie Bertinelli
  • 245 minutes
  • Serves 4 to 8

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