Wait, crispy and braised, you say? Isn't that kind of an oxymoron? Well, yes. To be perfectly honest, the chicken thighs are not braised, because they're cooked uncovered. However, the bulk of the meat is resting below simmering liquid while cooking, so the finished texture you achieve is the same as if it had been truly braised. The difference is that we get to keep our crispy skin.
With this recipe from Serious Eats you get chicken with fall-apart-tender braised texture in the meat under a shell of crispy, flavorful skin, giving us the best of both worlds. Fresh cabbage and onions add a brightness and Bacon brings a delightful saltiness. Your bacon lardons should also become meltingly tender and your liquid should reduce to form an intense sweet and sour sauce around the cabbage.
See the full recipe here: https://www.seriouseats.com/2016/01/how-to-make-braised-chicken-thighs-cabbage-bacon.html
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