Crispy Braised Chicken Thighs (Printable Format)
# What You’ll Need:
→ Meat
01 -
2 1/2 pounds (1.15 kg) bone-in, skin-on chicken thighs (6 to 8 thighs)
02 -
8 ounces (225 g) slab bacon or salt pork, cut into 1/2- by 1/4-inch lardons
→ Produce
03 -
1 medium onion, thinly sliced (about 6 ounces; 170 g)
04 -
1 pound (450 g) finely shredded cabbage (about 1 medium head)
05 -
6 sprigs thyme
06 -
2 bay leaves
→ Pantry Items
07 -
Kosher salt and freshly ground black pepper
08 -
1 tablespoon (15 ml) vegetable oil
09 -
2 tablespoons (30 ml) whole-grain mustard
10 -
1/2 cup (120 ml) apple cider vinegar
11 -
1 cup (235 ml) homemade or store-bought low-sodium chicken stock
12 -
3 tablespoons sugar
13 -
2 tablespoons unsalted butter
# How-To Steps:
01 -
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, 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.
02 -
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.
03 -
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.
04 -
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.
05 -
Remove from oven and transfer chicken to a serving platter. Stir butter into the cabbage mixture and season to taste with salt and pepper. Serve immediately, spooning cabbage and sauce into shallow bowls and topping with chicken.
# Extra Tips:
01 -
For best results, use a heavy-bottomed, oven-safe pan that can accommodate all the chicken pieces in a single layer.
02 -
Keeping the chicken skin above the braising liquid ensures it stays crispy while the meat becomes tender.