Ingredients

The following ingredients have 4 Servings
  • Leaves from two 6-inch rosemary sprigs
  • 1/4 cup olive oil
  • extra-virgin
  • 1 tablespoon ginger
  • minced peeled fresh
  • 1 tablespoon coriander seeds
  • finely ground
  • 4 chicken thighs
  • bone-in
  • (about 1 pound 454 grams)
  • skin removed
  • salt
  • Kosher
  • black pepper
  • Freshly ground
  • 1/2 cup bacon
  • (2 ounces 57 grams) medium-diced
  • 4 cloves garlic
  • smashed
  • 1 sweet onion
  • such as Vidalia
  • cut into 3/4-inch wedges
  • 1 potato
  • large Russet (baking)
  • peeled and cut into 1-inch pieces
  • 4 carrots
  • medium cut into 1/2-inch pieces
  • 2 cups chicken stock stock
  • or high-quality store-bought
  • 1/4 small Savoy cabbage
  • cored
  • thick ribs removed and cut into 1/2-by-2-inch strips
  • 1 tart apple
  • such as Mutsu or Granny Smith
  • peeled
  • cored and cut into 1/2-inch pieces
  • 1/4 teaspoon chile flakes
  • 2 tablespoons Dijon mustard

Instruction

  • In a large bowl, combine 3 tablespoons of the olive oil, the ginger, coriander and rosemary
  • Add the chicken thighs and turn once or twice to coat them
  • Cover the bowl with plastic wrap and refrigerate for at least 1 hour, and up to 24 hours
  • When ready to cook the chicken, preheat the oven to 375°F
  • Remove the chicken from the refrigerator and let stand at room temperature while the oven heats
  • Remove the chicken from the marinade and pat dry; discard the marinade
  • Season the chicken with salt and pepper
  • In a Dutch oven or other large, ovenproof pot with a tight-fitting lid, heat the remaining 1 tablespoon olive oil over medium-high heat until it shimmers
  • Add the chicken and cook until browned on both sides, about 6 minutes per side
  • Transfer the chicken to a plate
  • Reduce the heat to medium, add the bacon and garlic to the pot, and cook until the bacon fat is rendered, about 5 minutes
  • Add the onion, potato and carrots, and season with salt and pepper
  • Cover the pot, transfer to the oven and cook for 20 minutes
  • Meanwhile, bring the stock to a simmer
  • Remove the pot from the oven and stir in the chicken and hot stock
  • Return the uncovered pot to the oven and cook until the chicken is almost cooked through, about 20 minutes, stirring halfway through
  • (The chicken can be made in advance
  • Let cool thoroughly and transfer to a tightly sealed container
  • Store in the refrigerator for up to 4 days
  • When ready to serve, return the braised chicken to the pot and bring to a boil over medium heat
  • ) Add the cabbage, apple, chile flakes and mustard; cover, reduce the heat, and simmer until the cabbage is tender, 7 to 10 minutes
  • To serve, place the pot on the table and spoon the braise into shallow bowls, making sure to include lots of vegetables and flavorful broth in each serving
  • Excerpt from Flavorwalla: Big Flavor
  • Bold Spices
  • A New Way to Cook the Foods You Love by Floyd Cardoz
  • Copyright © 2016 by Floyd Cardoz
  • Used with permission by Artisan
  • All rights reserved