Braised Chicken Thighs with Winter Vegetables

Name: Braised Chicken Thighs with Winter Vegetables
Ingredients: 1 tablespoon extra-virgin olive oil; 4 skinless chicken thighs (about 2 pounds), patted dry; Coarse salt and ground pepper; 3 slices bacon, diced medium; 4 garlic cloves, smashed and peeled; 1 sweet onion, such as vidalia, cut into 3/4-inch wedges; 1 large russet potato, peeled and cut into 1-inch pieces; 4 medium carrots, cut into 1/2-inch pieces; 1/4 small savoy cabbage, cored and thick ribs removed, cut into 1/2-by-2-inch strips; 1 tart apple, such as granny smith or mutsu, peeled and cut into 1/2-inch pieces; 1/4 teaspoon red-pepper flakes; 2 cups low-sodium chicken broth; 2 tablespoons dijon mustard