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  • 5 slices of bacon
  • 5 chicken thighs
  • 1 cup chicken stock or broth
  • 3 carrots, chopped
  • 8oz mushrooms, sliced
  • 2 tsp thyme
  • 1/2 head small cabbage, chopped
  • 2 15oz cans black eyed peas, drained


  1. In a braiser or dutch oven over medium high heat, fry bacon until crisp. Remove it to a plate.
  2. Add chicken to the pot and brown 6-8 minutes skin side down. Flip and cook an additional 3-4 minutes. Remove to a plate.
  3. Deglaze the pan with chicken broth, stir in the carrots, mushrooms, thyme and broken up bacon. Nestle the chicken, skin side up) into the mixture.
  4. Cover and cook an hour to an hour and a quarter (see note 1), adding in the cabbage and black eyed peas with about half an hour remaining.

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