New This Month

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

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 Add a comment

  • MS12489841
    27 JAN, 2015
    **Amazing** I made this for dinner last night and it was a BIG HIT!!! My husband and I loved it......I used baby potatoes cut in half and kale instead of cabbage......Fabulous!!
  • goldingirl
    26 JAN, 2015
    This recipe did not work for me at all. I had to cook it in the oven triple the recommended time in order to cook the veggies and chicken through. I did marinate the chicken in olive oil and rosemary before cooking, but I still found the flavor to be bland. Not worth the time/effort.
  • farmgirlga11
    5 DEC, 2014
    I made this recipe last night for a dinner party. It turned out wonderful and there were no leftovers. I did marinate the chicken thighs in olive oil, fresh ginger and rosemary, which I thought made the dish. The fresh rosemary stayed throughout the cooking and added a very rich flavor. Will definitely make this again!
  • 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!
  • MS10377147
    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.
  • MS11188397
    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.