Thursday, February 16, 2012

braised chicken thighs with winter vegetables... 1 hour and 20 minutes

the goods:

1 tablespoon extra-virgin olive oil
4 skinless chicken thighs, patted dry
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
1/2 small Savoy cabbage, cored and thick ribs removed, cut into 1/2-by-2-inch strips
1 tart apple, such as Granny Smith, 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.

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