Ingredients:

  • 4 Bone-in, Skin-on Chicken Thighs (Approx. 1.2 kg total)
  • 1 Tbsp Olive Oil
  • 1 tsp Salt (Coarse or fine sea salt)
  • 1/2 tsp Black Pepper (Freshly ground)
  • 1 Tbsp Unsalted Butter
  • 1 large Yellow Onion (Roughly chopped)
  • 3 cloves Garlic (Minced)
  • 1 medium head Savoy Cabbage (Cored and roughly shredded, approx. 700g)
  • 2 tsp Smoked Paprika (Spanish Pimentón Dulce)
  • 1 tsp Dried Thyme
  • 1 cup Dry Hard Cider
  • 1 cup Chicken Stock (low sodium)
  • 1 Tbsp Dijon Mustard
  • 1 Tbsp Cider Vinegar (Optional)
  • Pinch Salt and Pepper (To taste)

Instructions:

  1. Pat the chicken thighs thoroughly dry with kitchen paper. Season the chicken generously on all sides with salt and pepper, focusing particularly on the skin. Preheat the skillet or Dutch oven over medium-high heat with the olive oil.
  2. Place the chicken thighs skin-side down in the hot pan. Sear undisturbed for 6–8 minutes until the skin is deep golden brown and crisp. Flip briefly, then remove and set aside. Pour off and discard all but 1 tablespoon of the rendered fat.
  3. Add the butter and the chopped onion to the pan. Cook over medium heat for 5–7 minutes until soft, scraping up any delicious brown bits (fond) from the bottom. Stir in the minced garlic, thyme, and smoked paprika and cook for 1 minute until fragrant.
  4. Add the shredded cabbage in stages, stirring well until it begins to wilt and slightly soften (about 3–4 minutes). Season lightly with a pinch of salt.
  5. Pour in the hard cider and scrape the bottom of the pan thoroughly to lift any remaining fond. Bring to a gentle simmer and let it reduce slightly (about 1 minute).
  6. Stir in the chicken stock and Dijon mustard. Return the seared chicken thighs to the pan, nestling them into the cabbage mixture but keeping the crispy skin mostly above the liquid line.
  7. Bring the liquid back to a simmer, then cover the pan tightly with a lid. Reduce heat to low and simmer gently for 25–30 minutes, or until the chicken reaches an internal temperature of 165°F (74°C).
  8. Remove the chicken thighs from the pan and let them rest on a cutting board for 5 minutes. Increase the heat under the pan to medium-high. Simmer the remaining cabbage and liquid, uncovered, for 5–10 minutes until the sauce has thickened slightly and reduced to a glossy consistency. Taste and adjust seasoning, adding the optional splash of cider vinegar.
  9. Ladle the creamy cabbage mixture onto plates and top with the rested chicken.