75 minutes
A delicious and comforting dish combining tender chicken thighs, sautéed cabbage, and crispy bacon in a rich, flavorful broth.
to taste
to taste
tablespoons
Slab Bacon, cut into 1/2- by 1/4-inch lardons
0 oz
Medium Onion, thinly sliced
0 oz
Finely Shredded Cabbage
0 lb
Whole Grain Mustard
tablespoons
cups
tablespoons
each
each
tablespoons
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.
Sear pork chops, use Brussels sprouts instead of cabbage, and cook with chorizo for a spicy twist.
Swap chicken thighs for duck legs, turkey thighs, or pork chops to alter the richness or leanness of the dish.
Brown sausages, cook kale until wilted, and add crispy pancetta for crunch.
Experiment with smoked paprika, cumin, and cinnamon for a Spanish flavor, or tarragon, chervil, and white wine for a French twist.
Sear firm tofu, roast carrots until tender, and finish with smoked paprika-infused olive oil for a vegetarian option.
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