Crispy Chicken with Cabbage and Bacon

Yield: 10-12 servings


  • 4.5 lbs chicken drumsticks or thighs
  • Salt & Pepper, to taste
  • 2 tbsp oil
  • 1 lb. bacon, cut into bits
  • 1 large onion, thinly sliced
  • 1 head green cabbage, shredded
  • 4 tbsp mustard
  • 1 cup balsamic vinegar
  • 3 cups chicken stock
  • 6 tbsp sugar
  • 4 bay leaves
  • 1 tsp ground thyme
  • 1 1/2 cups slivered almonds
  • 4 tbsp butter
  • Salt & Pepper, to taste


  1. Season chicken with salt & pepper.
  2. Heat oil in a large dutch oven over medium-high heat.  Add chicken and cook until browned and crisp, about 5-8 minutes.  Flip and brown on the other side, about 3 minutes.  Set the chicken aside.
  3. Place the cut bacon into the pan and cook, stirring occasionally, until cooked.  Add onion and cook until tender.
  4. Add the cabbage, mustard, and vinegar.  Cook until softened.
  5. Add the mustard & vinegar and cook, stirring and scraping up any browned bits along the bottom.
  6. Add the chicken stock, sugar, bay leaves, thyme, and slivered almonds.  Bring to a simmer.
  7. Add the chicken back into the pan, leaving it about 50% above the liquid level.  Bake uncovered at 350°F for 45 minutes until the liquid has reduced by half.
  8. Transfer the chicken to a serving platter.  Add the butter to the pan (with the cabbage still in place) and season with salt & pepper to taste.
  9. Serve the cabbage mixture and place chicken on top.
Adapted from Serious Eats.