Lunch: 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.

Ingredients

1 tbsp. extra-virgin olive oil
4 skinless chicken thighs
Coarse salt
ground pepper
3 slice bacon
4 clove garlic
1 sweet onion
1 large russet potato
4 medium carrots
1/4 small savoy cabbage
1 tart apple
1/4 tsp. red pepper flakes
2 c. low-sodium chicken broth
2 tbsp. Dijon mustard

Instructions

Preheat oven to 375 degrees F. 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. Looking for more chicken recipes? Try our collections of chicken breast recipes, chicken casserole recipes, and recipes for leftover chicken.

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