Braised Chicken Thighs with Winter Vegetables

By cheeserohan

Ingredients

• 1 Tablespoon extra-virgin olive oil
• 4 skinless chicken thighs (about 2 pounds), patted dry
• coarse salt and ground pepper
• 3 slices bacon, diced medium
• 4 garlic cloves, smashed and peeled
• 1 sweet onion, such as Vidalia, cut into 3/4-inch wedges
• 1 large russet potato, peeled and cut into 1-inch pieces
• 4 medium carrots, cut into 1/2-inch pieces
• 1/4 small Savoy cabbage, cored and thick ribs removed, cut into 1/2-by-2-inch strips
• 1 tart apple, such as Granny Smith or Mutsu, peeled and cut into 1/2-inch pieces
• 1/4 teaspoon red-pepper flakes
• 2 cups low-sodium chicken broth
• 2 Tablespoons Dijon mustard

Details

Servings 4

Preparation

Step 1

1. Preheat oven to 375F. In a large ovenproof pan, heat oil over medium-high. Season chicken with salt and pepper and cook until browned on both sides, 8 minutes per side. Transfer chicken to a plate. Reduce heat to medium, add bacon and garlic to pan, and cook until bacon fat is rendered, 5 minutes. Add onion, potato, and carrots; season with salt and pepper. Transfer to oven and bake 20 minutes.

2 Remove pan from oven and stir in cabbage, apple, red pepper flakes, broth and mustard. Add chicken, return to oven, and bake until cooked through, 20 to 25 minutes, stirring vegetables halfway through.