[https://www.seriouseats.com/braised-chicken-thighs-cabbage-bacon-recipe](https://www.seriouseats.com/braised-chicken-thighs-cabbage-bacon-recipe)
[https://www.youtube.com/watch?v=7oyBU-kMYzA&t=1054s&pp=ygUXa2VuamkgbG9wZXotYWx0IGNhYmJhZ2U%3D](https://www.youtube.com/watch?v=7oyBU-kMYzA&t=1054s&pp=ygUXa2VuamkgbG9wZXotYWx0IGNhYmJhZ2U%3D)
I made this last night with some mistakes, trying to mesh the video recipe with the one posted on serious eats.
1- i overcrowded the pan and didnt darken the skin enough with a high enough heat
2- added potatoes like in kenjis vid which made it more crowded, the potatoes were still hard when they got out the oven.
3- added as much liquid as kenji did in the video but maybe thats too much, and in kenjis video i think his oven temp is higher. which i did not catch. So maybe the liquid didnt reduce very much because there was a lot still.
In the end It was edible but did not tasted particularly good. But I dont know if would be any better if I fixed these steps. The flavor was dominated by the apple cider vineger and just felt uninteresting.
Does anyone who likes this recipe have an opinion or tips on what to do if I try this again? thanks.
by iforgotthesnacks