Chicken Cabbage Bake

See kenji recipe online

Notes

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
• 1 cup chicken stock
• 3 tablespoons sugar
• 2 bay leaves
• 6 sprigs thyme
• 2 tablespoons unsalted butter

Mise en place

• chop the things

Preparation

• preheat oven 350F
• generously season chicken with salt and pepper (try as early as possible)
• brown chicken - skin side down - in a high-walled skillet
• flip and cook a few minutes more
• remove chicken to a plate
• add bacon and cook until starting to brown
• add onions and cook until soft
• add cabbage and cook until softening
• add mustard and vinegar and scrape up the fond
• add stock, thyme, bay and bring to a simmer
• nestle chicken in the pan
• bake in oven uncovered for 45 minutes
• remove from oven and remove chicken
• add butter to pan and mix in with cabbage mixture
• season cabbage mixture