Crispy braised chicken thighs with cabbage and bacon from Serious Eats by J. Kenji López-Alt

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Notes about this recipe

  • Eat Your Books

    Can substitute salt port for slab bacon.

  • MariaSwe on February 27, 2022

    Everyone in the family loved this. I followed some commenters advice and cut back on the stock and the vinegar by half and it was still plenty soupy. I might cut to one third next time. Omitted the bacon, because I didn't have any, but added some smoked paprika.

  • Cookie24 on April 19, 2019

    Followed Rinshin’s advice and made a few changes. Added mushrooms and cut back on the vinegar and chicken broth and drained excess fat. The dish was still very soupy even after my alterations, but the flavors were very good, Mr. Cookie loved it. Will make again.

  • mharriman on February 10, 2019

    Excellent. I halved the recipe since it was for two of us and it turned out very well. I used a stainless steel deep, straight sided sauté pan, as directed, and that was a great vehicle for holding everything. I found I only needed to bake for 35 minutes instead of 45. I made mashed potatoes and put those at the bottom side of the shallow serving bowls before adding the skillet fixings. This dish reminded us of gasthaus meals we’ve had in Germany. A perfect winter night meal on a cold night.

  • MeganGarcia on January 18, 2018

    This recipe is quite delicious. I brown the chicken thighs in a 12" cast iron skillet then I cook the bacon in a cast-iron chicken-frying skillet and resume the recipe in that pan. I find that everything seems to come together a bit better in the deeper pan, and also that way I can easily get rid of the extra chicken fat. I also used regular bacon. This has been a repeat recipe in my household. We like to eat it with mashed potatoes. I'm sure it would be great with crusty bread, too.

  • Rinshin on November 16, 2016

    I made this again with few additions because my husband loved it when I made it before and asked I make this again. I used 4 chicken thighs, 2 bacon cut up, 6 shitake sliced, 1/2 shredded celery root, 1/2 sliced onion, and 1/2 cabbage thinly sliced. This time chicken did not give off lots of fat so did not have to drain any fat and it was perfect amount of fat from chicken and bacon to nicely brown the veggies. Instead of 1 1/2 C chicken stock, I added 2 C chicken stock making sure that chicken pieces were not submerged. Again used persimmon vinegar in place of apple cider vinegar. This was outstanding and has become one of our chicken favs. Not only is chicken delicious, but cabbage mixture is lightly sweet and sour and outstanding. Bravo Kenji!

  • Rinshin on August 26, 2016

    Very tasty recipe that requires some tweaking. I love chicken Canzanese from Cook's and Kenji has stated he is the author of that one. Canzanese is perfect and it's one of our favs but this one had few problems. Too much fat from chicken browning and no mention of what to do with all the fat. I removed it (about 1/2 C) knowing we are adding quite of bit of bacon bits after it. I cut down bacon to 6 oz from 8 oz and I think that's more like it. 3 C chicken stock, 1/2 C vinegar, and all the juice from cabbage is too much liquid. Chicken pieces were almost submerged in the mixture. Best to reduce chicken stock to 2 C and vinegar to 1/3C. After removing the chicken pieces, I had to cook down the cabbage mixture for about 8 min high stovetop because there was too much liquid still left after being in the oven for 50 min. All in all, flavorful, subtle sweet and sour recipe full of promises with some tweaks. I like to do a similar things with pork chops next time.

  • rionafaith on August 21, 2016

    This was a delicious one-pot meal. I omitted the sugar and used regular bacon (not slab), and savoy cabbage as that's what I had in my fridge, but otherwise made as written and we absolutely loved it. The cabbage is almost sauerkraut-like, but definitely not too acidic at all (even without the sugar), and the mustard is a nice touch. I will definitely be making this again, maybe adding more veggies next time? Mushrooms or potatoes could be nice.

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