Crispy Braised Chicken Thighs with Cabbage and Bacon
Recipe from J. Kenji López-Alt
This is cold-weather comfort food in its most satisfying form—crispy-skinned chicken thighs nestled into melting cabbage flavored with smoky bacon, sharp vinegar, and a generous spoonful of mustard. The technique delivers that rare combo of deep flavor and minimal fuss: it all comes together in the Large Always Pan Pro, and the oven does most of the work.
The fat from browning the chicken and bacon becomes the base for a pan of slowly caramelized onions and cabbage. A splash of cider vinegar brightens everything up, while thyme and bay add backbone. You finish the dish by stirring in a bit of butter for richness and spooning it all—braising juices and all—into bowls. It’s hearty, tangy, and deeply comforting.
Watch the Recipe
15 minutes
1 hour 15 minutes
4
What You'll Need
Ingredients
2½ pounds (1.15kg) bone-in, skin-on chicken thighs (6 to 8 pieces)
Kosher salt and freshly ground black pepper
1 tablespoon (15ml) vegetable oil
8 ounces (225g) slab bacon or salt pork, cut into ½- by ¼-inch lardons
1 medium onion (about 6 ounces / 170g), thinly sliced
1 pound (450g) cabbage, finely shredded (about 1 medium head)
2 tablespoons (30ml) whole-grain mustard
½ cup (120ml) apple cider vinegar
1 cup (235ml) homemade or store-bought low-sodium chicken stock
3 tablespoons sugar
2 bay leaves
6 sprigs thyme
2 tablespoons unsalted butter
Directions
Step 1
Adjust your bake pan to the center position and preheat your oven to 350°F (180°C).
Step 2
Generously season the chicken thighs with salt and pepper. In the Large Always Pan Pro, heat the oil over medium-high heat until shimmering. Add the chicken, skin side down, and cook undisturbed until the skin is deeply browned and crisp, about 8 minutes. Lower the heat if it starts to smoke excessively. Flip the chicken and brown lightly on the second side, about 3 minutes more. Transfer the chicken to a large plate and set aside.
Step 3
Add the bacon to the same pan and cook, stirring occasionally, until lightly browned, about 3 minutes. Pour off all but about ¼ cup (60ml) of the rendered fat.
Step 4
Add the sliced onion and cook, stirring, until softened and beginning to brown, about 4 minutes. Stir in the cabbage and continue cooking until it begins to wilt and brown, about 4 minutes more.
Step 5
Add the mustard and cider vinegar to the pan and stir, scraping up any browned bits from the bottom. Add the chicken stock, sugar, bay leaves, and thyme, and bring the mixture to a simmer.
Step 6
Nestle the chicken thighs back into the pan, keeping the skin above the liquid while submerging most of the meat. Transfer the pan to the oven and cook uncovered until the chicken is completely tender and the liquid has reduced by about half, about 45 minutes.
Step 7
Remove the pan from the oven and transfer the chicken to a serving platter. Stir the butter into the cabbage mixture until melted. Taste and adjust seasoning with additional salt and pepper as needed.
Step 8
To serve, spoon the cabbage and braising liquid into shallow bowls and top with the chicken thighs.
J. Kenji López-Alt
J. Kenji López-Alt is a chef, food writer, and bestselling author known for blending science and cooking with an approachable, curious style. A graduate of MIT, he shifted from biology to kitchens, working in fine dining before becoming managing culinary director at Serious Eats. His column “The Food Lab” earned a James Beard Award and evolved into a New York Times bestselling cookbook. He later authored The Wok and Every Night Is Pizza Night. Today, Kenji shares recipes and experiments through his books, YouTube channel, and social media, inspiring home cooks worldwide.
