8 slices Bacon; cut in 1" pieces
1 c Chopped onions
1/2 c Celery; cut in 1/2" pieces
2 tb Butter
2 1/2 lb To 3 chicken thighs
1/3 c Apple juice
1 1/2 ts Caraway seed
1 ts Salt
1/4 ts Pepper
1 sm Head cabbage; cut in eight wedges
2 md Tart apples; cut into 6ths
In Dutch oven, cook bacon until softened. Add onion and celery; continue to cook until
vegetables are tender (2-3 minutes). Remove from pan; set aside. Add butter to pan, heat until sizzling. Place half of chicken in pan. Continue cooking, stirring occasionally, until chicken is lightly browned. Remove from pan, repeat with remaining chicken. Reduce heat to medium, return chicken and bacon to pan. Add remaining ingredients except cabbage and apples. Place cabbage on top to steam. Cover; continue cooking, basting occasionally, until chicken is fork tender and cabbage is crisply tender (15-20 minutes). Top with apples. Cover, continue cooking until apples are crisply tender (10-15 minutes). Makes 6 servings
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