Braised chicken thighs are one of the loveliest things about cold weather. They almost make winter worth putting up with...almost! They are so easy to do with root vegetables, but don't shy away from trying some more surprising accompaniments, like kumquats!
Braised Chicken Thighs
4 skinless chicken thighs
Shallots, sliced thin
Root vegetables, very coarsely chopped
Kumquats, fresh cranberries (optional)
2 T orange juice
2 - 3 T cranberry mustard
1 T brown sugar
Heat the oil in a Dutch oven and brown the chicken thighs. Remove and set aside. Add the shallots and saute to golden brown. Add the root vegetables and saute for a few minutes. Add the orange juice and scrape up any browned bits. Add the mustard and brown sugar and stir to mix. Place chicken thighs on top of vegetables.
Cover the pot with foil and the lid. Braise in oven at 300 for about 1 1/2 hours. Dish out the chicken the chicken and vegetables; return pot with liquid to stove top. Heat and stir; pour sauce over chicken.