Spring Supper…

Chicken Thighs and Vegetable Medley
By The Gourmet Farm Girl

1 1/2 pounds skinless chicken thighs
4 strips smoked bacon
1 small yellow onion (chopped)
3 small potatoes (cut into chunks)
3 medium size carrots (cut into chunks)
3 stalks celery (cut into chunks)
2 cups sugar snap pea pods
2 cups chopped cabbage
1 teaspoon dried basil
1 teaspoon granulated garlic
1 teaspoon black pepper
2 teaspoons salt
3 bay leaves
1/2 teaspoon dried dill
1 qt chicken broth
1 qt tomato juice
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) Remove and add the chicken to the Dutch oven vegetable medley. Note: chicken should be in large pieces
Add the tomato juice, one teaspoon salt, pepper, pea pods, cabbage and rice. Cover and continue to cook over medium low heat till rice is done 15-20 minutes and all vegetables are tender. Remove bay leaves before serving.

Serve with crusty garlic toast and a side salad

Serves 6-8