Delicious chicken. That’s what I got with the recipe for “Braised Chicken Thighs with Winter Vegetables,” from the January/February 2012 issue of Everyday Food. The winning combo included bacon, cabbage, an apple, and Dijon mustard. Really, the mix of sweet and tangy worked. We were happy with this.

I crammed everything into my cast-iron skillet, in order to get it into the oven. I used Napa cabbage instead of Savoy (no problem), and this worked with the onion and the apple to provide the sweet side of this stew. The mustard and red pepper flakes gave it its tangy edge. Oh, and did I say the bacon was great? My youngster loved this dish.

I also made a perfect side dish: Jacques Pepin’s “Green Couscous.” This is exactly what should be done with all the leftover herbs you have in your fridge. For this, I processed parsley, thyme, and sage into the smooth paste that made my couscous green and lovely.

Skinless Chicken Thighs (2 lbs.) = $4.73
Onion = .51¢
Russet Potato = .80¢
Carrots (4) = .92¢
Mutsu Apple = .61¢

RECIPES: score points with this chicken and couscous
enjoy the chicken after more than an hour of prep and cooking; once you process your herbs, the couscous needs to sit for 10 minutes
sweet and tangy chicken with strong character support from bacon and cabbage; the soul mate of couscous is a mash of fresh herbs

My next meal will climb to a more decadent level. I want to make the “Plum-Glazed Duck Breasts,” from the October 2011 issue of Fine Cooking. I’ll also prepare the “Bok Choy Stir-Fry with Ginger and Garlic,” from This should be great…come back to my site soon to see it.