Fast and Healthy Day 18: Braised Chicken Thighs With Winter Vegetables

 This dish is warm and comforting but has some bright and interesting flavors.

 

Ingredients

• 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 tsp corriander
• 2 springs Rosemary 
• 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

Directions

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 coriander, rosemary, 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.