Crispy Chicken Thighs with Braised Taiwanese Cabbage and Apple Slaw

Ingredients

Chicken and Braised Cabbage

• 2 bone in, skin on chicken thighs
• 1/2 head Taiwanese cabbage, cut into large wedges (about 6 to 8 pieces)
• Salt, to taste
• Freshly ground black pepper, to taste
• 2 to 3 sprigs fresh thyme
• 1/2 to 3/4 cup stock (beef, chicken, or vegetable)

Apple Slaw

• 1/2 Pink Lady apple, julienned
• 1 to 2 tablespoons sliced chives
• Lemon zest, to taste
• Lemon juice, to taste
• Extra virgin olive oil, to taste
• Salt and black pepper, to taste

Dijon Pan Sauce

• 1 small shallot, finely minced
• 1 tablespoon country Dijon mustard
• Water, for deglazing
• Lemon juice, to taste
• 1/2 teaspoon MSG (optional but recommended)
• 1 tablespoon unsalted butter

How to make Crispy Chicken Thighs with Braised Taiwanese Cabbage and Apple Slaw

Sear the Chicken: Season the chicken thighs generously with salt and pepper.

Place a large oven safe skillet over medium heat and add the chicken skin side down directly into the dry pan. You do not need oil here. You want the chicken fat to slowly render out and create its own cooking medium.

I do not time this step. I cook purely by color. Let the skin cook until it is deeply golden brown and crisp. Once the skin looks good, flip the chicken briefly to give the other side a little color, then remove the chicken from the pan and set it aside.

Sear the Cabbage: With the rendered chicken fat still in the pan, add the cabbage wedges.

Taiwanese cabbage is wider and fluffier than standard green cabbage, so instead of quarters, I usually cut it into sixths or eighths depending on size.

Let one cut side sear until nicely browned, then flip and repeat on the other sides. Season the cabbage with salt and pepper as it cooks.

Once the cabbage has some color, add the thyme sprigs to the pan.

Braise in the Oven: Pour stock into the pan until it comes about a quarter of the way up the cabbage.

I used beef stock because that is what I had on hand, but chicken or vegetable stock both work great here. Nestle the chicken thighs back into the pan, skin side up.

Transfer the skillet to a 400 degree Fahrenheit oven and let it cook for about 35 minutes. That said, cook to doneness, not time. I like to let it go until the chicken is golden brown and delicious and the internal temperature reaches at least 165 degrees Fahrenheit. Depending on your oven and the size of the chicken, it may be done a little sooner.

Make the Apple Slaw: While the chicken and cabbage are in the oven, make the slaw.

Julienne the apple and add it to a bowl with the chives, lemon zest, lemon juice, extra virgin olive oil, salt, and pepper.

I dress this aggressively. Lots of lemon juice and olive oil. You want it bright and punchy.

Taste and adjust, then set it in the fridge until ready to serve.

Build the Pan Sauce: Once the chicken and cabbage are done, remove them from the pan and set aside.

Place the skillet back over medium heat and add the minced shallot. Sweat it gently until fragrant.

Add the Dijon mustard, then deglaze the pan with a splash of water. Scrape the bottom of the pan to release all the browned bits. Those are the flavor.

Season with lemon juice, salt if needed, and a small pinch of MSG. Finish the sauce by swirling in the butter until glossy.

Plate and Serve: For serving, I like to remove the outermost layer of the cabbage to reveal the silky, tender interior, but that is optional. Place the cabbage on the plate, nestle the chicken thigh next to it, and spoon the sauce over everything. Finish with a generous pile of apple slaw right on top.

That contrast of crispy chicken, rich cabbage, bright apples, and tangy sauce is what makes this dish work.

Final Thoughts

This is the kind of meal I think of as a perfect winter weeknight dinner. One pan, simple ingredients, and enough flexibility to make it your own. You can swap the stock, change the herbs, or adjust the slaw however you like.

Use this as a guide. Trust your instincts. And most importantly, enjoy the process.