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Martha My Dear – Martha Stewart’s Braised Chicken Thighs with Winter Vegetables

21 Feb

When I was looking for something to do recently with some of the chicken thighs that I had purchased, I was searching around for a new recipe and I came across this one from Martha Stewart. I don’t use a lot of her recipes very often but this one fit in perfectly with what I wanted to make and actually made use of the exact ingredients I wanted to use. I had some cabbage on hand along with some apples and I wanted to try to find a way to incorporate it all into my meal. This recipe, for braised chicken thighs with winter vegetables, is the perfect one pot meal to get everything done in one pan for easy clean up while still having great flavor.

Braised Chicken Thighs with Winter Vegetables

1 tablespoon extra-virgin olive oil

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

Salt and ground black pepper

3 slices bacon, diced medium

4 garlic cloves, smashed and peeled

1 onion, cut into 3/4-inch wedges

1 russet potato, peeled and cut into 1-inch pieces

4 carrots, cut into 1/2-inch pieces

1/4 small green cabbage, cored and thick ribs removed, cut into 1/2-inch strips

1 apple, peeled and cut into 1/2-inch pieces

1/4 teaspoon red pepper flakes

2 cups chicken broth

2 tablespoons Dijon mustard

Preheat the oven to 375 degrees. In a large ovenproof pan, heat the olive oil over medium-high heat. Season the chicken thighs with salt and pepper and cook until they are browned on both sides, about 8 minutes per side. Transfer the chicken to a plate. Reduce the heat to medium and add the bacon and garlic. Cook until the bacon fat is rendered, about 5 minutes. Add the onion, potato and carrots and season the vegetables with salt and pepper. Transfer the pan to the oven and bake for 20 minutes.

Remove the pan from the oven and stir in the cabbage, apple, red pepper flakes, chicken broth and Dijon mustard. Add the chicken thighs, nestling them into the vegetables and return the pan to the oven. Bake the chicken and vegetables until the chicken is cooked through and an instant-read thermometer inserted into one of the chicken thighs registers 165 degrees, about 20 to 25 minutes. Stir the vegetables halfway through the cooking time to ensure they cook evenly.

The great thing about this meal, besides that it is all in one dish, is the great flavors that all work together in this one. You get a touch of smokiness from the bacon to go along with the great flavors from all of the vegetables, especially the cabbage. The apple also adds a nice tartness to the meal as well and you get just a hint of heat from the red pepper flakes. Best of all is you do not have to make any other side dishes to go along with the meal and you only have one pan to clean when everything is done. I don’t make enough use of cabbage and it is one of favorite vegetables so I hope to be using more of it in more recipes. In fact I just bought a red cabbage and a green cabbage today and have a plan to try a Mu Shu Chicken meal this weekend, so we’ll see how it goes. Anyway, this one was certainly a winner and you could just as easily do this with chicken drumsticks or breasts if you wanted to, though if you use bone-in breasts you may need to alter your cooking time slightly.

That’s all I have for today. Check back next time for another recipe. There’s still lots of good stuff to come. Until then, enjoy the rest of your day and enjoy your meal!

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Posted by on February 21, 2014 in Cooking, Dinner, One Pot Meals, Poultry, Vegetables

 

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