Umami Recipes
Umami Recipes

Ashley

Crispy Braised Chicken Thighs With Cabbage and Bacon Recipe

4 servings

servings

1 hour 15 minutes

total time

Ingredients

2 1/2 pounds bone-in, skin-on chicken thighs (6 to 8 thighs; 1.15kg)

Kosher salt and freshly ground black pepper

1 tablespoon (15ml) vegetable oil

8 ounces (225g) slab bacon or salt pork, cut into 1/2- by 1/4-inch lardons

1 medium onion, thinly sliced (about 6 ounces; 170g)

1 pound finely shredded cabbage (about 1 medium head; 450g)

2 tablespoons (30ml) whole grain mustard

1/2 cup (120ml) apple cider vinegar

3 cups (700ml) homemade or store-bought low-sodium chicken stock

3 tablespoons sugar

2 bay leaves

6 sprigs thyme

2 tablespoons unsalted butter

Directions

Adjust oven rack to center position and preheat oven to 350°F (180°C). Season chicken generously with salt and pepper. Heat oil in a 4- to 5-quart straight-sided sauté pan over medium-high heat until shimmering. Add chicken, skin side down, and cook without moving it until well-browned and crisp, about 8 minutes total, lowering heat if it starts to smoke excessively. Flip chicken and brown lightly on second side, about 3 minutes. Transfer chicken to a large plate and set aside.

Add bacon to pan and cook, stirring, until lightly browned, about 3 minutes. Drain off all but 1/4 cup (60ml) rendered fat. Add onion and cook, stirring, until softened and starting to brown, about 4 minutes. Add cabbage and cook, stirring, until softened and starting to brown, about 4 minutes. Add mustard and vinegar and cook, stirring and scraping up browned bits from bottom of pan. Add chicken stock, sugar, bay leaves, and thyme sprigs, and bring to a simmer.

Nestle chicken back into sauté pan, leaving the skin above the liquid but submerging most of the meat. Transfer pan to oven and cook uncovered, until chicken is totally tender and liquid has reduced by about half, about 45 minutes.

Remove from oven and transfer chicken to a serving platter. Stir butter into sauté pan and season to taste with salt and pepper. Serve immediately, spooning cabbage and sauce into shallow bowls and topping with chicken.

Nutrition

Serving Size

Serves 4

Calories

1205 kcal

Total Fat

94 g

Saturated Fat

32 g

Unsaturated Fat

0 g

Trans Fat

-

Cholesterol

427 mg

Sodium

2709 mg

Total Carbohydrate

21 g

Dietary Fiber

3 g

Total Sugars

15 g

Protein

73 g

4 servings

servings

1 hour 15 minutes

total time
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