Usually,It’s something they grew up eating as a family tradition or something mom made when they were feeling sick.
I don’t really have a memory like that. I’m alive, so I’m fairly certain that my family cooked, but I can’t remember what we ate growing up.
Sometimes it’s not always what you ate growing up that is a comfort food. Sometimes, you are lucky enough to stumble across a dish as a grown up that leaves you with a belly full of comfort. This dish did that for me.
The chicken thighs are pan seared, keeping them nice and crispy as they finish in the oven, and the cabbage and potatoes make a cozy little bed for them. And the bacon. Oh, the bacon. I’m not a big meat-eater but the bacon really takes this dish to another level. Mix all that together in a one-dish meal and you have a hearty and filling supper that is seriously delish.
So make this yummy meal and warm yourself up with a belly full of comfort.
Braised Chicken Thighs with Winter Vegetables
1 tbsp extra-virgin olive oil
4 chicken thighs, patted dry
salt and pepper
3 slices bacon, diced
4 tsp minced garlic
1 large russet potato, peeled and cut into 1-inch pieces
½ green cabbage, cored and thick ribs removed, cut into 2-inch strips
¼ tsp red-pepper flakes
2 cups low-sodium chicken broth
2 tbsp Dijon mustard
- Preheat oven to 375°.
- In a large ovenproof pan, heat oil over medium-high. Season chicken with salt and pepper and when the oil is hot, place skin side down in the pan. Cook until browned on both sides, about 8 minutes per side.
- Transfer chicken to a plate. Reduce the heat to medium and add bacon and garlic to the pan. Cook until bacon fat is rendered, about 5 minutes.
- Add potatoes and season with salt and pepper. Transfer to oven and bake for 20 minutes.
- Remove pan from oven and stir in cabbage, red-pepper flakes, broth, and mustard. Add chicken, return to oven, and bake until cooked through, 30-40 minutes, stirring vegetables halfway through.
Source: Everyday Food, Jan/Feb 2012