Chicken thighs with root veggies |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Ingredients:
Directions:
1. Braised Chicken Thighs with Winter Vegetables
2. serves 4 • active time: 40 min • total time: 1 hr 20 min
3. For more flavor, Cardoz suggests marinating chicken in 3 tablespoons olive oil, 1 tablespoon each minced fresh ginger and ground coriander, and 2 sprigs rosemary.
4. tablespoon extra-virgin olive oil
5. skinless chicken thighs (about 2 pounds), patted dry
6. coarse salt and ground pepper
7. slices bacon, diced medium
8. garlic cloves, smashed and peeled
9. sweet onion, such as Vidalia, cut into 3/4-inch wedges
10. large russet potato, peeled and cut into 1-inch pieces
11. medium carrots, cut into 1/2-inch pieces
12. /4 small Savoy cabbage, cored and thick ribs removed, cut into 1/2-by-2-inch strips
13. tart apple, such as Granny Smith or Mutsu, peeled and cut into 1/2-inch pieces
14. /4 teaspoon red-pepper flakes
15. cups low-sodium chicken broth
16. tablespoons Dijon mustard
17. Preheat oven to 375°. 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.
18. 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.
19. per serv: 418 cal; 17 g fat (5 g sat fat); 33 g protein; 32 g carb; 5 g fiber
20. This recipe came from the Martha Stewart EVERYDAY FOOD magazine iPad app. Download the iPad app now!
21. For more great recipes or to subscribe to EVERYDAY FOOD magazine, please visit .
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