Braised Chicken Thighs with Winter Vegetables
For more flavor, chef Floyd Cardoz suggests marinating chicken in 3 tablespoons olive oil, 1 tablespoon each minced fresh ginger and ground coriander, and 2 sprigs rosemary.
- 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
Preheat oven to 375 degrees. 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.
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.