Savory Chicken Thighs with Cabbage and Crisp Bacon

1. Season and Brown Chicken

Begin by adjusting your oven rack to the middle position and preheating your oven to 350°F (180°C). Season the chicken thighs generously with kosher salt and freshly ground black pepper on both sides.

2. Brown Chicken Thighs

Heat a tablespoon of vegetable oil in a 4- to 5-quart straight-sided sauté pan over medium-high heat until it shimmers. Place the chicken thighs in the pan, skin side down, and cook them until the skin is well-browned and crisp, about 8 minutes. If the oil starts to smoke excessively, lower the heat slightly. The chicken skin should turn a beautiful golden brown. Once browned, flip the chicken and brown lightly on the second side for about 3 minutes. Transfer the chicken to a plate and set it aside.

3. Cook Bacon

Add the bacon lardons to the same pan and cook until they are lightly browned, which should take about 3 minutes. Drain off all but 1/4 cup of the rendered fat from the pan.

4. Cook Onions

Add the thinly sliced onion to the pan with the bacon and cook until the onion is softened and beginning to brown, approximately 4 minutes. The onion should turn slightly golden.

5. Cook Cabbage

Stir in the finely shredded cabbage and cook until it is softened and starting to brown at the edges, about 4 minutes. The cabbage will wilt and develop a rich color.

6. Deglaze Pan

Add the whole grain mustard and apple cider vinegar, and cook while scraping up any browned bits from the bottom of the pan to deglaze it.

7. Add Liquid and Spices

Pour in the chicken stock, add the sugar, bay leaves, and thyme sprigs, and bring the mixture to a simmer. Nestle the chicken thighs back into the pan, ensuring that the skin remains above the liquid.

8. Braise Chicken

Transfer the pan to the preheated oven and cook uncovered until the chicken is tender and the liquid has reduced by half, which should take about 45 minutes. Braising in the oven will ensure the chicken is evenly cooked and tender.

9. Finish Sauce

Once the chicken is done, remove the pan from the oven and transfer the chicken to a serving platter. Stir the unsalted butter into the cabbage mixture to enrich the sauce, and season to taste with salt and pepper.

10. Serve

Serve immediately by spooning the cabbage and sauce into shallow bowls and placing the chicken thighs on top. Enjoy the savory combination of flavors and textures in every bite.