This dish pairs crisp, golden chicken skin with a glossy sweet‑umami apple‑miso glaze that lightly caramelizes in the oven. Beneath the chicken, shredded cabbage and thin apple slices braise until tender and slightly tangy, soaking up the pan juices. The texture contrasts—crispy exterior, juicy meat, and soft, slightly sweet cabbage—make it feel both homey and a little special. Serve with mashed potatoes, rice, or crusty bread for a relaxed Sunday supper or an upgraded weeknight dinner.
Ingredients
- Bone‑in, skin‑on chicken thighs (4, about 1.5–2 lb)
- Salt and freshly ground black pepper
- Olive oil (2 tbsp)
- Shallot (1 small), thinly sliced
- Green cabbage (1 small, about 1 lb), core removed and thinly sliced
- Apple (1 medium, Granny Smith or Honeycrisp), cored and thinly sliced
- Apple cider (1/3 cup)
- Chicken stock (1/2 cup)
- White miso paste (1 tbsp)
- Honey (2 tbsp)
- Whole‑grain mustard (1 tbsp) and Dijon mustard (1 tsp)
- Garlic (1 clove), minced
- Apple cider vinegar (1 tbsp)
- Fresh thyme sprigs (4–6) or 1/2 tsp dried thyme
- Butter (1 tbsp), optional for finishing
- Pinch of red pepper flakes (optional)
Instructions
- Preheat the oven to 425°F (220°C). Pat the chicken thighs very dry and season both sides with salt and pepper.
- Heat an ovenproof skillet over medium‑high heat and add 2 tbsp olive oil. Place the chicken skin‑side down and sear without moving until the skin is deep golden and crisp, about 6–8 minutes. Flip and sear the other side 1 minute, then transfer the chicken to a plate.
- Reduce heat to medium and add the sliced shallot to the same skillet. Cook 1–2 minutes until softened, scraping up browned bits from the pan.
- Add the sliced cabbage and apple, season with a little salt, and cook, stirring, until the cabbage starts to wilt, about 4–5 minutes.
- Stir in the apple cider and chicken stock, then add the thyme and apple cider vinegar. Bring to a simmer, cover, and cook 6–8 minutes until the cabbage is tender and most of the liquid has reduced.
- While the cabbage cooks, whisk together the miso, honey, whole‑grain mustard, Dijon, minced garlic and a pinch of red pepper flakes with 2 tbsp of the hot pan liquid (or water) to make a smooth glaze.
- Return the chicken to the skillet, skin‑side up, nestling the thighs into the cabbage. Brush each piece with the apple‑miso glaze and transfer the skillet to the oven.
- Roast until an instant‑read thermometer reads 165°F (74°C) in the thickest part of the thigh, about 18–22 minutes. Halfway through, brush with more glaze to build a sticky coating.
- Remove from the oven, dot the cabbage with butter if using, and let the chicken rest 5 minutes. Spoon the braised cabbage and pan juices onto plates and place a glazed thigh on top to serve.
Tips or Variations
Swap chicken thighs for bone‑in chicken breasts but reduce roasting time and watch for dryness. For a smokier note, use applewood smoked salt or add 1 tsp smoked paprika to the glaze.
