Categories: Meals
Ingredients
- 2 Boneless, Skin-On Chicken Thighs
- 1 Purple Top Turnip
- 1 Pound Cone Cabbage
- 1 Red Onion
- 1 Bunch Thyme
- 3 Tablespoons Chicken Demi-Glace
- 2 Tablespoons Butter
- 1 Ounce Dried Turkish Figs
- 1 Tablespoon Whole Grain Djion Mustard
- 1/4 Cup Apple Cider
Directions
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Wash and dry the fresh produce. Peel and medium dice the turnip. Peel and medium dice the onion. Remove and discard the outer leaves of the cabbage; halve, core and medium dice. Pick the thyme leaves off the stems; discard the stems. Small dice the figs.
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Pat the chicken dry with paper towels; season with salt and pepper on both sides. In a large pan, heat 2 teaspoons of olive oil on medium-high until hot. Add the seasoned chicken, skin sides down. Cook 6 to 8 minutes on the first side, or until the skin is browned and crispy. Flip and cook 2 to 3 minutes, or until just cooked through. Transfer to a plate, leaving any browned bits (or fond) in the pan.
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Add 2 teaspoons of olive oil to the pan of reserved fond; heat on medium-high until hot. Add the turnip; season with salt and pepper. Cook, stirring occasionally, 4 to 6 minutes, or until browned and slightly tender.
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Add the onion, cabbage and all but a big pinch of the thyme to the pan of turnip; season with salt and pepper. Cook, stirring occasionally, 3 to 5 minutes, or until the cabbage is slightly wilted.
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To the pan of vegetables, add the figs, mustard, demi-glace, apple cider, ⅓ cup of water and cooked chicken (along with any juices from the plate); season with salt and pepper. Cook, stirring occasionally, 3 to 5 minutes, or until the liquid is slightly reduced in volume. Add the butter and cook, stirring occasionally, 1 to 2 minutes, or until thoroughly combined. Remove from heat.
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Divide the finished vegetables and chicken between 2 dishes. Garnish with the remaining thyme. Enjoy!