For the chicken:
- 6 strips bacon
- 12 chicken thighs
- 1 sprig fresh rosemary
- 2-3 sprigs fresh thyme
- 1 sprig fresh oregano
- 1 head green cabbage, chopped into large pieces
- 8-10 sundried tomatoes, (in olive oil)
- olive oil
- Kosher salt
- fresh cracked black pepper
For the dredge:
- 1/2 cup corn starch
- 1/2 cup rice flour
- 2 teaspoons Kosher salt
- 2 teaspoons fresh cracked black pepper
For the braising liquid:
- bacon drippings
- 2 teaspoons olive oil
- 1 medium white onion, chopped
- 1/2 stalk celery, chopped
- 4 cups chicken stock
- Preheat oven to 375.
- Heat an Anolon 5 Qt. Cast Iron Braiser on stove on medium heat.
- Cook bacon until fat is rendered, remove and set aside.
- Combine the dredge ingredients in a zip top storage bag, and add the chicken thighs. Toss to coat evenly.
- Working in small batches, sear the chicken on both sides. Ensure pieces of chicken are not touching one another, so the skin can get crispy. Once both sides are seared and skin has rendered, set aside.
- Make the braising liquid by adding 2 tsp olive oil to the bacon drippings, and sweating the onions and celery until translucent. Add the chicken stock and (optional) blend together with an immersion blender until smooth.
- Add the chicken thighs to the braiser, topped with the whole herb sprigs and sundried tomatoes.
- Cover the braiser with the lid and put in the preheated oven for 45 minutes.
- Remove the braiser from the oven and reduce the temperature down to 300.
- Carefully remove the chicken thighs and set aside, remove and discard the herb stems. Add the cabbage and bacon, season with salt & pepper, and toss with the braising liquid. Place the chicken thighs on top of the cabbage, cover the braiser with the lid and place back in the oven to cook for 1 hour.
- Plate the cabbage first, topped with 1-2 chicken thighs, and a spoonful of the remaining braising liquid over top. Serve.
- Yield: 6-8 Servings
- Course: Entrée