Braised Chicken with Sweet and Sour Greens

• porții: 2-4
• timp total: 1 hour

Ingrediente

• 4 bone-in, skin-on chicken thighs

• ¾ tsp. kosher salt, divided

• ¼ tsp. fresh black pepper, divided

• 1 tbsp. olive oil

• 3 slices thick cut bacon, cut in ¼" strips

• ½ small onion, sliced thin

• ¼ head of cabbage, cored and sliced thin

• 1 bunch Tuscan kale, stemmed and sliced thin

• ⅓ cup chicken stock

• 1 tbsp. Dijon mustard

• ¼ cup red wine vinegar

• 1 tbsp. sugar

• ¼ cup dried cranberries

• 1 bay leaf

• 2 sprigs fresh thyme

• Chopped fresh thyme

Instrucțiuni

1. Preheat oven to 325°F.

2. Pat chicken dry and season all over with ½ tsp. salt and ⅛ tsp. pepper, set aside. Heat oil in shallow round enameled cast iron Dutch oven over medium heat, then sear chicken skin side down until well browned and it releases easily from pan, about 6 minutes. Flip to second side and brown for 3 minutes more, then remove chicken to a plate.

3. Add bacon and cook until golden brown and crisp, then tilt pan and spoon off all but about 2 tbsp. of the fat. Add onion and cabbage and cook while stirring occasionally until beginning to soften and brown, about 4 minutes. Add kale and cook until wilted, another 2 to 3 minutes.

4. Pour in chicken stock and stir to scrape up any browned fond on the bottom of the pan, then stir in mustard, vinegar and sugar. Bring to a simmer and stir again to combine. Season with ¼ tsp. salt and tsp. pepper and stir in cranberries, bay leaf and thyme sprigs.

5. Place chicken skin side up on top of greens and cover with the lid. Bake for 30 mins, remove the lid and increase heat to 400°F, then bake uncovered for 8 minutes more until skin is brown and crisp. Remove chicken to a platter, spoon off any accumulated fat from greens, taste and season with additional salt if needed. Serve chicken on top of wilted greens.