Dad's Super Easy One Pan Crispy Braised Chicken Thighs with Bacon and Cabbage Recipe

bacon

🥗Healthier: turkey bacon

💰Cheaper: smoked sausage

Turkey bacon reduces fat while maintaining flavor.

chicken broth

🥗Healthier: vegetable broth

💰Cheaper: water with bouillon

Vegetable broth is lower in calories and can be made from scraps.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Canola oil is often less expensive while still suitable for cooking.

cabbage

🥗Healthier: kale

💰Cheaper: green leafy lettuce

Kale offers more nutrients, while lettuce is often cheaper.

Coat the bottom of a large sauté pan with olive oil.

Season chicken thighs with salt and black pepper.

Brown the chicken thighs skin-side down in the pan for 1-2 minutes until golden.

Remove chicken and set aside.

Add chopped bacon to the pan and cook until crispy, draining excess fat if necessary.

Add thinly sliced onion to the bacon and sauté until softened, about 2-3 minutes.

Add shredded cabbage to the pan and stir to combine with the onion and bacon.

Add minced garlic, 1/4 cup chicken stock, 1/4 cup citrus champagne vinegar, 2 tablespoons sugar, and 1 tablespoon dijon mustard to the pan.

Scrape the bottom of the pan to incorporate all the flavors.

Nestle the browned chicken thighs back into the pan, ensuring they are partially exposed to the heat.

If the liquid level is low, add a little more chicken stock.

Transfer the pan to a preheated oven at 350°F (175°C) for about 45 minutes until the chicken is crispy and the liquid has reduced by half.

Remove from the oven and mix in 1 tablespoon of butter into the sauce before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens