Crispy Braised Chicken with Cabbage and Bacon
If you’re craving something cozy, hearty, and full of flavor, this braised chicken with cabbage and bacon is just the thing. It all comes together in one Dutch oven—giving you crispy chicken, smoky bacon, tender cabbage, and a savory broth. The result? A warm, comforting meal that’s easy enough for a weeknight and satisfying enough for a Sunday dinner.
Equipment
- 1 Dutch oven
Ingredients
- 6 chicken thighs
- 6 slices of bacon chopped
- 1 medium cabbage chopped
- 1 large onion finely chopped
- 3 cloves garlic finely chopped
- 2 tablespoons mustard whole grain or your favorite kind
- 2 cups chicken broth
- 4–5 sprigs thyme
- 2 bay leaves
- Salt and pepper to taste
- 2 tablespoons oil for searing the chicken
- 2 tablespoons butter or ghee for cooking the veggies and bacon
Instructions
- Prepare the ingredients: Wash the chicken, chop the cabbage, finely chop the garlic, dice the onion, and slice the bacon into small pieces.
- Sear the Chicken: Season the chicken with salt and pepper. Heat oil in your Dutch oven over medium-high heat. Place the chicken skin-side down and sear for 4 minutes until golden and crispy. Flip and cook the other side for another 4 minutes. Remove and set aside.
- Cook the Bacon: In the same Dutch oven, add the chopped bacon and cook for 1 minute. Stir in butter or ghee and continue cooking until lightly browned. Add the diced onion and sauté for 5 minutes, followed by the minced garlic for 1–2 minutes.
- Add the Cabbage and Mustard: Add the chopped cabbage and cook for 3–4 minutes until it softens slightly. Season with salt and pepper, then stir in the mustard for extra flavor.
- Deglaze and Simmer: Pour in the chicken broth and bring to a gentle boil, scraping up the browned bits from the bottom of the pot. These bits add deep flavor to the dish.
- Return Chicken and Bake: Place the chicken back into the Dutch oven, skin-side up. Add the thyme sprigs and bay leaves.
- Bake the Chicken and Cabbage: Transfer the pot to a preheated oven at 350°F (175°C). Bake for 45 minutes, until the chicken is tender and the flavors are well blended.
- Serve and Garnish: Remove the thyme sprigs and bay leaves. Garnish with fresh parsley if desired, and serve hot with your favorite sides.
Video
Notes
- Use bone-in, skin-on chicken thighs for crispy skin and juicy meat.
- Cut cabbage into medium-sized pieces so it doesn’t overcook.
- Deglaze your pot well—all the flavor from searing gets lifted into the broth.
- Don’t skip the mustard—it adds brightness and balance to the dish.
- If your Dutch oven has an enamel coating, use a wooden or silicone spoon to avoid scratching it.
Nutrition
Calories: 550kcal