6 chicken thighs, bone in with skin
salt and pepper to taste
1 tbsp vegetable oil
1/2 lb bacon, sliced into pieces
1 onion, sliced
1 lb cabbage, shredded
2 tbsp whole grain mustard
1/2 cup apple cider vinegar
3 cups chicken stock
3 tbsp sugar
2 bay leaves
6 sprigs thyme
2 tbsp unsalted butter
Preheat oven to 350F. Season chicken with salt and pepper, heat a large cast iron pan on medium high heat with vegetable oil. Add chicken and brown well on both sides. Set aside when done.
Add bacon to pan and cook until browned, about 4ish minutes. Add the onion and cook until softened and turning golden, be careful not to burn. Add the shredded cabbage and cook until softened as well, about 4 minutes. Add mustard and vinegar and cook until warmed. Add chicken stock, sugar, bay leaves, and thyme and bring to a simmer.
Readd the chicken back to the pan and cook, with the liquid half submerged the liquid, making sure that the skin is not in the liquid. Cook uncovered for 45 minutes or until cooked through.
Remove from the oven and transfer to a plate. Serve the cabbage mixture in bowls and top with chicken.