Chicken Thighs and Vegetable Medley
4 strips smoked bacon
1 small yellow onion (chopped)
1 qt chicken broth
1 teaspoon dried basil
½ teaspoon dried dill
3 bay leaves
1 teaspoons granulated garlic
3 medium size carrots (cut into chunks)
2 teaspoons salt (divided)
1 ½ pounds skinless chicken thighs
1 qt tomato juice
1 teaspoon black pepper
2 cups sugar snap pea pods
2 cups chopped cabbage
1 cup brown rice
In a large Dutch oven brown the bacon over medium high heat; remove all but 2-3 tablespoons of the bacon fat. Add the onions and sauté for 2-3 minutes; add chicken broth, basil, dill, bay leaves, garlic, carrots, celery, potatoes and one teaspoon salt. Reduce heat to low; simmer for 10-15 minutes.
Cut large thighs in half if needed and cook in a skillet with a small amount of oil till lightly brown on both sides; 3-5 minutes. (Chicken does not have to be cooked all the way through) add the chicken thighs to the Dutch oven; add the tomato juice, the other teaspoon of salt, pepper, pea pods, cabbage and rice. Cover and continue to cook over medium low heat till rice is done 25-30 minutes and all vegetables are tender. Remove bay leaves before serving.
Serve with crusty garlic toast and a side salad
Serves 6 to 8
Recipe provided by Deborah Mahon, author of The Gourmet Farm Girl Cookbook.