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braised chicken thighs with winter vegetables

This is not a Donna Hay recipe. I thought I’d branch out and try something from Martha Stewart’s Food Magazine. It’s a recipe from Floyd Cardoz, Bravo’s Top Chef Masters 2011. I didn’t have thighs so tried this with chicken breasts instead. The meal took a while to prepare and I found the bacon flavour to over power. That being said I’m not the biggest fan of bacon.


  • 1 tablespoon extra-virgin olive oil
  • 4 skinless chicken thighs (about 2 pounds), patted dry
  • course 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 1/2 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 inch 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-soduim chicken broth
  • 2 tablespoons Dijon mustard

Preheat oven to 375 F. In a large ovenproof pan, heat oil over medium high. Season chicken with salt and pepper and cook until brown 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 the pan from the oven and stir in cabbage, apple, red-pepper flakes, broth and mustard. Add chicken, return to oven and bake until cooked through, 20-25 minutes, stirring vegetables halfway through.

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