One-Pan Chicken Thighs with Sautéed Cabbage and Potatoes
By Lawman JohnsonPublished on September 3, 2024
Time
1¼ hours
Yield
Serves 4
Ingredients
Before You Begin
The skillet will be very full at the start of step 3, but the cabbage will shrink as it cooks.
Instructions
- Adjust oven rack to middle position and heat oven to 375 degrees. Cook bacon in 12-inch nonstick skillet over medium heat, stirring often, until bacon is crispy and fat is rendered, 5 to 7 minutes. Using slotted spoon, transfer bacon to paper towel–lined plate; set aside.
- Pat chicken dry with paper towels and sprinkle all over with 1 teaspoon salt and pepper. Reheat fat left in skillet over medium-high heat until shimmering. Place chicken in pan, skin side down, and cook until skin is well browned, 6 to 9 minutes. Transfer chicken to plate, skin side up.
- Add cabbage, potatoes, garlic, and remaining 1 teaspoon salt to fat left in skillet and cook, without stirring, until cabbage begins to wilt, 2 to 4 minutes. Gently stir cabbage mixture and continue to cook, stirring occasionally, until cabbage begins to brown, about 2 minutes longer.
- Stir in broth, mustard, and caraway seeds. Nestle chicken into cabbage mixture, skin side up, and bring broth to simmer. Transfer skillet to oven and cook, uncovered, until chicken registers at least 185 degrees, 30 to 35 minutes.
- Transfer chicken to clean plate (skillet handle will be hot). Stir vinegar and 1 tablespoon dill into cabbage mixture in skillet. Divide cabbage mixture among 4 shallow serving bowls and top each portion with 2 chicken thighs. Sprinkle with reserved bacon and remaining 1 tablespoon dill. Serve.
Time
1¼ hoursYield
Serves 4Ingredients
Test Kitchen Techniques
Ingredients
Test Kitchen Techniques
Ingredients
Test Kitchen Techniques
Why This Recipe Works
This weeknight chicken dish—inspired by flavors common in the cuisines of Scandinavia and central Europe—has a pitch-perfect balance of flavors: naturally sweet from the cabbage and dill; briny from vinegar; and savory from mustard, potatoes, caraway, bacon, and poultry. The order in which we added the elements was essential to the dish's success. We first cooked bacon in a 12-inch nonstick skillet until crispy and then removed it from the pan. Next, we browned the skin side of bone-in chicken thighs in the rendered fat and then transferred them to a plate skin side up to preserve the crisp browning. Into the deeply flavorful rendered bacon and chicken fat went strips of green cabbage and chunks of Yukon Gold potatoes. When the cabbage wilted down, we stirred in broth, mustard, and caraway seeds and then nestled the chicken on top, browned side up. We placed the skillet in a preheated oven so that the chicken could infuse the other ingredients with its tasty drippings as it cooked through. Apple cider vinegar, dill, and the reserved crispy bacon finished the dish.
Before You Begin
The skillet will be very full at the start of step 3, but the cabbage will shrink as it cooks.
Instructions
- Adjust oven rack to middle position and heat oven to 375 degrees. Cook bacon in 12-inch nonstick skillet over medium heat, stirring often, until bacon is crispy and fat is rendered, 5 to 7 minutes. Using slotted spoon, transfer bacon to paper towel–lined plate; set aside.
- Pat chicken dry with paper towels and sprinkle all over with 1 teaspoon salt and pepper. Reheat fat left in skillet over medium-high heat until shimmering. Place chicken in pan, skin side down, and cook until skin is well browned, 6 to 9 minutes. Transfer chicken to plate, skin side up.
- Add cabbage, potatoes, garlic, and remaining 1 teaspoon salt to fat left in skillet and cook, without stirring, until cabbage begins to wilt, 2 to 4 minutes. Gently stir cabbage mixture and continue to cook, stirring occasionally, until cabbage begins to brown, about 2 minutes longer.
- Stir in broth, mustard, and caraway seeds. Nestle chicken into cabbage mixture, skin side up, and bring broth to simmer. Transfer skillet to oven and cook, uncovered, until chicken registers at least 185 degrees, 30 to 35 minutes.
- Transfer chicken to clean plate (skillet handle will be hot). Stir vinegar and 1 tablespoon dill into cabbage mixture in skillet. Divide cabbage mixture among 4 shallow serving bowls and top each portion with 2 chicken thighs. Sprinkle with reserved bacon and remaining 1 tablespoon dill. Serve.
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