Crispy Braised Chicken Thighs with Cabbage and Bacon

seriouseats.com

DJ, Spokane Valley

2 ½ 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 ( 225 g) slab bacon or salt pork, cut into ½- by ¼-inch lardons

1 medium onion, thinly sliced (about 6 ounces; 170 g)

1 pound finely shredded cabbage (about 1 medium head; 450g)

2 tablespoons (30ml) whole-grain mustard

½ cup (120ml) apple cider vinegar

1 cup ( 235 ml) homemade or store-bought low-sodium chicken stock

3 tablespoons sugar

2 bay leaves

6 sprigs thyme

2 tablespoons unsalted butter

Directions at seriouseats.com

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