Braised Chicken Thighs with Cabbage and Bacon

4 servings

prepAdjust oven rack to center position and preheat oven to 350°F / 180°C
2 1/2 pounds / 1.15 kg bone-in, skin-on chicken thighs (6 to 8 thighs)	Season chicken with salt & pepper	Sear chicken skin-side down in oil, 8 min	Flip chicken, brown 3 min; remove to plate			Nestle chicken in; braise 350°F / 180°C, 45 min	Remove chicken; stir in butter, season
Kosher salt and freshly ground black pepper
1 tablespoon / 15 ml vegetable oil
8 ounces / 225 g slab bacon or salt pork, cut into 1/2- by 1/4-inch lardons	Cook bacon until lightly browned, 3 min	Cook onion until softened, 4 min	Add cabbage, cook until softened, 4 min	Add mustard & vinegar, deglaze pan	Add stock, sugar, bay leaves & thyme
1 medium onion, thinly sliced (about 6 ounces / 170 g)
1 pound / 450 g finely shredded cabbage (about 1 medium head)
2 tablespoons / 30 ml whole-grain mustard
1/2 cup / 120 ml 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

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