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Playing Braised Chicken Thighs with Winter Vegetables


  • 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


Serves: 4 servings


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.