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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.

  • Prep:
  • Total Time:
  • Servings: 4
Braised Chicken Thighs with Winter Vegetables

Photography: Johnny Miller

Source: Everyday Food, January/February 2012


  • 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


  1. 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.

  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.

Reviews (5)

  • sazerac 26 Feb, 2014

    such a tasty dish! i used a mix of thighs and breasts with skin on and the fat that rendered from the skin was an adequate replacement for the bacon fat, which i left out. also used green cabbage since my market was out of savoy and threw in extra carrots. i didn't use the marinade but will give it a try next time!

  • mjonge 8 Jan, 2013

    It was a great recipe! However I sauteed the vegetables 5 min with the bacon garlic and the had to add an additional 20 min to the last cookin timpe of 20 25 min because Potatoes were crunchy!! I also have a convection oven which I did it in !!!!

  • Nishmom 28 Feb, 2012

    This dish smelled so delicious while it was baking! And the finished product did not let me down - scrumptious!! I did the marinating as suggested at the beginning (for about 2hrs.). I highly recommend!

  • jezzie 3 Feb, 2012

    Absolutely wonderful! Good Dijon mustard flavor. Will definitely make again. <3

  • RandiMorrison 29 Jan, 2012

    Maybe too adventurous for my taste? Because it was on hand, I did use regular cabbage instead of savoy - possibly what ruined it for me. Didn't care for the ginger and apples either. Edible, just not my fav.

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