Equipment
Ingredients
Chicken and Seasoning
- 800 g bone-in skin-on chicken thighs, patted dry
- 5 g kosher salt
- 2 g black pepper, freshly ground
Aromatics and Base
- 150 g smoked thick-cut bacon, diced into lardons
- 150 g yellow onion, thinly sliced
- 3 garlic, minced
Vegetables and Braising Liquid
- 400 g savoy cabbage, cored and cut into thick wedges
- 200 ml dry white wine
- 300 ml chicken stock
- 3 fresh thyme, whole sprigs
- 1 bay leaf, whole dried
Nutrition (per serving)
Nutrition is estimated per serving. Nutrients without complete source data are omitted.
Full nutrition
- Calories
- 684 kcal
- Protein
- 41 g
- Carbohydrates
- 13 g
- Fat
- 47 g
- Fiber
- 4 g
- Sugar
- 5 g
- Sodium
- 1240 mg
- Saturated Fat
- 14 g
- Trans Fat
- 0 g
- Monounsaturated Fat
- 20 g
- Polyunsaturated Fat
- 9 g
- Cholesterol
- 222 mg
- Potassium
- 843 mg
- Calcium
- 80 mg
- Iron
- 2.4 mg
- Magnesium
- 81 mg
- Phosphorus
- 448 mg
- Zinc
- 3.5 mg
- Vitamin A
- 102 mcg
- Vitamin C
- 36 mg
- Vitamin D
- 0.3 mcg
- Vitamin E
- 0.8 mg
- Vitamin K
- 74 mcg
- Vitamin B6
- 1.1 mg
- Vitamin B12
- 1.4 mcg
- Thiamin
- 0.36 mg
- Riboflavin
- 0.41 mg
- Niacin
- 11.4 mg
- Folate
- 94 mcg
- Water
- 394 g
- Alcohol
- 5 g
Sources: USDA FoodData Central
Method
Season the chicken thighs thoroughly on all sides with the kosher salt and freshly ground black pepper.
Place the diced bacon into a cold large Dutch oven. Set the heat to medium and cook until the fat has rendered and the bacon is crisp, about 8 minutes. Use tongs or a slotted spoon to transfer the bacon to a small bowl, leaving the rendered fat in the pot.
Increase the heat to medium-high. Place the seasoned chicken thighs skin-side down into the hot bacon fat. Sear without moving for 8 minutes until the skin is deeply browned and releases easily from the pan. Flip and cook for 2 more minutes. Transfer the chicken to a plate.
Lower the heat to medium. Add the sliced onion to the remaining fat in the Dutch oven. Sauté for 5 minutes until softened and translucent, then add the minced garlic and cook for 1 additional minute until fragrant.
Pour the dry white wine into the pot. Use a wooden spoon to scrape up all the browned bits from the bottom of the pan. Allow the wine to simmer and reduce by half, about 3 minutes.
Arrange the cabbage wedges in an even layer over the onion mixture. Pour in the chicken stock and add the fresh thyme sprigs and bay leaf. Nestle the seared chicken thighs back into the pot, ensuring the crispy skin remains exposed above the liquid. Scatter the reserved cooked bacon over the cabbage.
Bring the liquid to a gentle simmer. Reduce the heat to medium-low, cover the Dutch oven tightly with its lid, and braise for 30 minutes, or until the thickest part of the chicken thighs registers 74°C/165°F and the cabbage is tender.
Remove the Dutch oven from the heat. Let the dish rest uncovered for 5 minutes. Discard the thyme sprigs and bay leaf before serving directly from the pot.
Chef's Notes
- Starting the bacon in a cold pot allows the fat to render slowly and evenly, preventing the meat from burning while yielding the maximum amount of cooking fat.
- Savoy cabbage is highly recommended over standard green cabbage. Its deeply crinkled leaves trap the flavorful braising liquid while maintaining a superior structural integrity when cooked.
- Do not discard the brown bits, or fond, stuck to the bottom of the pan after searing the chicken. Deglazing with wine lifts this highly concentrated flavor compound directly into your sauce.
- If your chicken thighs are exceptionally large, they may require an additional 5 to 10 minutes of braising time to reach the safe internal temperature.
Storage
Refrigerator: 4 days — Store in an airtight container. The cabbage will absorb more flavor over time.
Freezer: 2 months — Cabbage texture will soften further upon thawing, but the flavor remains excellent.
Reheating: Reheat gently in a covered saucepan over medium-low heat until the chicken reaches an internal temperature of 74 degrees Celsius.
Troubleshooting
Chicken skin is rubbery or soggy after braising
Cause: The skin was submerged in the braising liquid or not seared aggressively enough at the start.
Fix: Place the pot uncovered under a hot broiler for 2 to 3 minutes before serving to re-crisp the skin.
Prevention: Ensure a rigorous initial sear and carefully nestle the chicken so the skin sits above the liquid line.
Sauce tastes too acidic
Cause: The wine was not reduced enough before adding the chicken stock.
Fix: Stir in a very small amount of sugar or a pat of unsalted butter at the end to balance the acidity.
Prevention: Allow the wine to reduce by at least half to cook off the raw alcohol flavor.
Cultural Context
This style of rustic, one-pot braising has deep roots in French country cooking, often associated with cuisine bourgeoise. Dishes like this were designed to stretch modest cuts of poultry and abundant garden vegetables into hearty, sustaining meals for working families. The combination of cured pork, white wine, and brassicas remains a timeless flavor trinity in European peasant traditions, celebrating humble ingredients through careful technique.
