Careme

Ingredients

• Simple Truth® Natural Boneless & Skinless Fresh Chicken Thighs Griller Pack BIG DEAL!

  1 lb 4.49
• Green Cabbage

  1 lb 0.99
• Carrots

  1 lb 1.29
• Jumbo Yellow Onions

  1 lb 0.99
• Kroger® Russet Potatoes

  5 lb bag 2.69
• Garlic

  3 cloves 0.69
• FREE RANGE CHICKEN BROTH FAT FREE - SIMPLE TRUTH ORGANIC - 32 OZ

  32 oz 2.19
• Dijon mustard

  1 tablespoon
• Butter

  2 tablespoons
• Olive oil

  1 tablespoon
• Kosher salt

  1 1/2 teaspoons, divided
• Black pepper

  3/4 teaspoon, divided
• Dried thyme

  1/2 teaspoon

Instructions

1. Peel 1 pound carrots and cut them on a sharp diagonal into bite-size pieces. Thinly slice 1/2 pound from the 1 pound jumbo yellow onions. Mince 3 garlic cloves. Core 1 pound green cabbage and cut it into thin ribbons. Peel and cube 1 1/2 pounds russet potatoes from the 5 pound bag into 1 1/2-inch chunks.
2. Place the 1 1/2 pounds cubed russet potatoes in a pot and cover with cold salted water. Bring to a boil, then simmer for 15 to 18 minutes until very tender.
3. While the potatoes cook, pat 1 pound boneless skinless chicken thighs dry and season with 1 teaspoon kosher salt and 1/2 teaspoon black pepper.
4. Heat 1 tablespoon olive oil in a large deep skillet or braising pan over medium-high heat. Add the 1 pound seasoned chicken thighs and brown for 4 to 5 minutes on the first side and 3 minutes on the second side. The chicken does not need to be fully cooked yet. Transfer to a plate.
5. Reduce the heat to medium. Add the sliced 1/2 pound yellow onions and the cut 1 pound carrots to the skillet. Cook for 5 minutes, stirring, until the onions soften and the carrots begin to take on a little color. Add the minced 3 garlic cloves and 1/2 teaspoon dried thyme and cook for 30 seconds.
6. Add the 1 pound shredded green cabbage to the skillet in handfuls, stirring so it wilts slightly. Pour in 1 cup chicken broth from the 32-ounce carton and stir in 1 tablespoon Dijon mustard, the remaining 1/2 teaspoon kosher salt, and the remaining 1/4 teaspoon black pepper.
7. Nestle the browned chicken thighs back into the cabbage mixture along with any juices from the plate. Cover and simmer over medium-low heat for 12 to 15 minutes, until the chicken is cooked through and the vegetables are tender but not mushy.
8. Drain the cooked 1 1/2 pounds russet potatoes well. Return them to the hot pot, add 2 tablespoons butter and 1/4 to 1/3 cup chicken broth from the carton, and mash until smooth but still rustic. Season with a small pinch of salt if needed.
9. To plate, spoon a generous bed of mashed potatoes into shallow bowls and swoosh them slightly with the back of the spoon. Arrange the braised cabbage, carrots, and chicken over and beside the mash so the color stays visible. Spoon a little of the pan broth over the chicken for shine.