Chicken Thigh with Cabbage and Dumpling

Prepare the ingredients. Prepare all the ingredients - we will be cooking with them in a moment 🍗✨

Slice the onion. Peel the onion, slice it into rounds, and spread it in a roasting dish.

Prepare the chicken. Coat the chicken thighs with caraway, salt, and pepper, and place them in the roasting dish on top of the onion.

Roast the chicken. Add a little water and roast in the oven at 200 C for about 30-45 minutes, until the meat comes easily off the bone.

Dice the bacon. Cut the bacon into small cubes.

Fry the bacon. Render the bacon slowly in a saucepan over medium heat for about 5-7 minutes, until crispy cracklings form.

Simmer the cabbage. Remove the cracklings and add the cabbage, a little sugar, and the juices to the pan drippings, then briefly simmer over low heat for about 3-5 minutes.

Thicken the cabbage (optional). Optionally, for a thicker consistency, add a little water mixed with starch and briefly cook; you can skip this step.

Reheat the dumpling. Toward the end of roasting, reheat the dumpling by steaming it or warming it in water, or in the microwave with a little water sprinkled over it so it does not dry out.

Serve. Serve the chicken thigh with cabbage and potato or bread dumpling, topped with the cracklings 🍽️✨