Servings | Prep Time | Total Time
4 20 min. 1.5 hours
INGREDIENTS
4 large chicken thighs
1 medium yellow onion, diced
2 cloves garlic, minced
½ cup carrots, chopped
¼ cup bacon, chopped
1 large sweet potato, cut into medium/small cubes
Olive oil
1 apple, grated
1 tb ginger (chopped)
1 Tbl parsley, fresh or dried
1 tsp soy sauce or tamari
1 Tbl Dijon or brown mustard
1.5 cups chicken broth
½ cup water
1 Tbl seasoning salt (to rub chicken before sear)
Salt and pepper, to taste
Brown rice, or other starch
DIRECTIONS
Preheat oven to 425 F. Season chicken with oil, seasoning salt and pepper, and sear in a large oven-safe skillet (preferably cast iron) on the stove until the skin browns ( about 3 min each side) remove from pan and set aside. In the same skillet, sauté the bacon, onion, garlic, carrots, and ginger. Once browned, add the 1/2 cup of water, and cook for an additional 2 min. Add chicken broth, mustard, soy sauce, all remaining spices, and stir. Add seared chicken to the top of the vegetables with skin side up, make sure
the chicken is 1/3 submerged in broth and bring to a simmer. Once bubbling, transfer the pan to the oven and bake uncovered for 40 min.
While waiting for chicken to finish, prepare rice or other starch of choice. Plate the dish with rice, then vegetable and sauce and place the chicken on top, garnish with some fresh herbs. Enjoy!
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