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Andrew Fowler

Cider Chicken Thighs with Cabbage

Print Recipe
Prep Time 20 minutes
Cook Time 6 hours
Total Time 6 hours 20 minutes
Servings: 6
Ingredients Method

Ingredients
  

  • 6 slices thick-cut bacon chopped
  • 3 lbs bone-in skin-on chicken thighs
  • 1 1/2 tsp kosher salt
  • 3/4 tsp black pepper
  • 1 large yellow onion sliced
  • 1 cup apple cider
  • 2 tbsp apple cider vinegar
  • 1 tbsp Dijon mustard
  • 1 tsp dried sage
  • 1 small green cabbage about 2 lbs, cut into 2-inch pieces

Method
 

  1. Cook bacon in a large skillet until crisp. Transfer to a plate, leaving 1 tbsp fat in the pan.
  2. Season chicken with salt and pepper. Brown skin-side down in bacon fat for 6 to 8 minutes until deep golden.
  3. Spread onion in a 6-quart slow cooker. Top with chicken, skin-side up, and half the bacon.
  4. Whisk cider, vinegar, mustard, and sage. Pour around chicken, not over it.
  5. Cover; cook on low for 3 hours. Tuck cabbage around thighs.
  6. Cover; cook 2 1/2 to 3 hours more until chicken reaches 175°F and cabbage is tender.
  7. Skim sauce; scatter remaining crisp bacon over chicken and cabbage.