Braised Chicken with Winter Vegetables

Braised Chicken Thighs with Winter Vegetables

Sorry - not trying to be redundant with braised chicken recipes back to back each weekend but we are dieting and Fresh Fish on the weekend upstate doesn't feel very Wintery - ish.  

1 Tablespoon extra-virgin olive oil

3 skinless chicken thighs (about 2 pounds), patted dry

Coarse salt and ground pepper

2 slices bacon, diced medium

4 garlic cloves, smashed  and peeled

1 sweet onion, such as Vidalia, cut into 3/4 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 stripes

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 meduim-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.