Crispy Braised Chicken Thighs With Cabbage and Bacon Recipe | Ashley | Umami

Ingredients

• 2 1/2 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 (225g) slab bacon or salt pork, cut into 1/2- by 1/4-inch lardons
• 1 medium onion, thinly sliced (about 6 ounces; 170g)
• 1 pound finely shredded cabbage (about 1 medium head; 450g)
• 2 tablespoons (30ml) whole grain mustard
• 1/2 cup (120ml) apple cider vinegar
• 3 cups (700ml) homemade or store-bought low-sodium chicken stock
• 3 tablespoons sugar
• 2 bay leaves
• 6 sprigs thyme
• 2 tablespoons unsalted butter