Crispy Chicken with Cabbage

This rustic one-pan wonder of crispy chicken thighs nestled atop a bed of tangy braised cabbage creates the perfect comfort food experience. The contrasting textures of crispy chicken skin and tender, flavorful cabbage make this dish both elegant and satisfying for weeknight dinners or casual entertaining.

I discovered this recipe during a particularly cold January when I was craving something comforting yet not heavy. The way the cabbage soaks up all the flavors while the chicken stays incredibly crisp converted my cabbage-hesitant family into devoted fans.

Ingredients

• Bone in skin on chicken thighs provide the best flavor and texture while staying juicy during the long braise
• Slab bacon or salt pork adds essential smokiness and richness to the cabbage
• Cabbage becomes surprisingly complex when caramelized and braised
• Whole grain mustard brings sharpness and texture to cut through the richness
• Apple cider vinegar balances the dish with necessary acidity
• Chicken stock creates the braising liquid while adding depth
• Sugar helps caramelize the cabbage and balances the acidity
• Fresh thyme and bay leaves infuse aromatics throughout the long cooking process
• Butter finishes the sauce for silky richness and sheen

Step-by-Step Instructions

Season Chicken

Season chicken thighs generously with salt and pepper on both sides. Proper seasoning at this stage builds flavor throughout. Be liberal with the salt as this will ensure the chicken remains flavorful through the braising process.

Crisp The Skin

Heat oil in a large straight sided sauté pan until shimmering then place chicken skin side down. The key is patience here allow a full 8 minutes for the skin to render and become golden brown and crispy. Lower the heat if needed to prevent burning. This crispy skin is crucial for the final texture contrast.

Brown Second Side

Flip chicken and cook for just 3 minutes on the second side. This brief browning adds flavor but keeps the meat tender for the upcoming braise. Remove chicken to a plate and set aside.

Render Bacon

Add bacon to the same pan cooking for about 3 minutes until lightly browned. The fat rendered from the bacon will season the entire dish so select quality bacon with good fat content. Drain off excess fat leaving just 1/4 cup.

Develop Flavor Base

Add onions and cook until softened and beginning to brown about 4 minutes. The slight caramelization adds sweetness that will balance the acidity to come. Add cabbage and continue cooking for another 4 minutes until it begins to soften and take on color.

Create Braising Liquid

Add mustard and vinegar stirring to scrape up all the browned bits from the pan bottom. These browned bits contain concentrated flavor. Then add chicken stock sugar bay leaves and thyme bringing everything to a simmer.

Position Chicken

Nestle chicken back into the pan with skin above the liquid. This crucial step ensures the skin stays crispy while the meat becomes tender during braising. The chicken should be positioned like islands rising from a sea of cabbage.

Oven Braise

Transfer the entire pan to a 350°F oven and cook uncovered for 45 minutes. The uncovered cooking allows moisture to evaporate concentrating flavors while maintaining the crisp chicken skin.

Finish The Sauce

Remove from oven transfer chicken to a serving platter then stir butter into the cabbage mixture. This adds glossiness and richness to the sauce. Season once more with salt and pepper to taste.

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My grandmother always said cabbage was the humble vegetable that could transform into something magnificent with the right treatment. The first time I made this dish for her she quietly ate two servings before whispering that it was better than her own beloved cabbage recipes a compliment I still treasure.

Make It Ahead

This dish actually benefits from being made in advance. Prepare through the braising step then cool completely before refrigerating. When ready to serve reheat in a 350°F oven until the chicken is heated through about 20 minutes. The cabbage flavor deepens beautifully overnight and the chicken stays tender. Just be sure to store the chicken separate from the cabbage to maintain that crispy skin.

Seasonal Variations

In summer substitute savoy cabbage and add fresh herbs like tarragon or basil at the end. For autumn try adding diced apple and a pinch of cinnamon to the cabbage mixture. Winter calls for heartier additions like caraway seeds or juniper berries. Spring welcomes tender vegetables like peas or asparagus added in the final minutes of cooking.

Serving Suggestions

Serve this dish in shallow bowls to contain the flavorful sauce. It pairs wonderfully with crusty bread for sopping up juices or with buttered egg noodles. For a complete meal add a simple green salad dressed with lemon and olive oil to cut through the richness. A chilled Alsatian white wine or hard apple cider makes the perfect beverage pairing.

The Cabbage Transformation

People who claim to dislike cabbage often change their minds after trying this preparation. The long gentle cooking breaks down the cabbage's structure while concentrating its natural sweetness. The acidity from vinegar and complexity from bacon transform humble cabbage into something extraordinary. This technique works with most brassicas so feel free to experiment with brussels sprouts kale or collard greens using the same method.

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Commonly Asked Questions

→ Can I use boneless chicken thighs instead?

Yes, you can substitute boneless thighs, but reduce the cooking time by about 15 minutes. The bone-in thighs provide more flavor and help keep the meat moist during the longer cooking process.

→ What can I substitute for the bacon?

Pancetta makes an excellent substitute. For a lighter option, smoked turkey bacon works, though you may need to add a little extra oil since it renders less fat. For a vegetarian version, use smoked mushrooms and a tablespoon of smoked paprika.

→ What type of cabbage works best?

Green cabbage is ideal for this dish as it holds up well during braising. Red cabbage can work too but will change the color of the dish. Savoy cabbage offers a more delicate texture and slightly different flavor profile.

→ Can I make this dish ahead of time?

Yes, you can prepare it up to two days ahead. Reheat in a 325°F oven until the chicken is warmed through (about 20 minutes). The skin won't be quite as crispy as when freshly made, but the flavors will have deepened.

→ What sides pair well with this dish?

Since this is practically a one-pot meal with protein and vegetables, simple sides work best. Try crusty bread for soaking up the sauce, a light green salad, or buttered egg noodles. Mashed potatoes or roasted root vegetables also complement the flavors nicely.

→ Can I freeze leftovers?

Yes, the dish freezes well for up to 3 months. Thaw overnight in the refrigerator and reheat gently in the oven. The cabbage texture may soften slightly but will still be delicious.