6 medium leeks, split lengthwise and washed well
6 to 8 cups chicken stock or low-sodium canned chicken broth
1 3/4 teaspoons salt
1/4 cup red wine vinegar
1 tablespoon minced shallots
2 teaspoons Dijon mustard
Freshly ground black pepper
1/2 cup vegetable oil
1/4 cup olive oil
1 tablespoon chopped fresh parsley leaves
1 tablespoon chopped fresh chives
1 cup grape tomatoes, halved
6 cipollini onions, peeled and finely chopped
6 tablespoons butter, softened
2 tablespoons chopped fresh thyme leaves
6 boneless chicken breasts, with skin and wing joint attached
Salt and pepper
Essence, recipe follows
Oil, for sauteing
2 1/2 tablespoons paprika
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon dried oregano
1 tablespoon dried thyme
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