Irish Chicken Thighs

Pat the boneless chicken thighs dry with paper towels and season both sides generously with salt and ground pepper.

Rub the Dijon mustard evenly over all sides of each chicken thigh.

Heat the vegetable oil in a large, heavy-bottomed pot or Dutch oven over medium-high heat until shimmering.

Working in batches if needed to avoid crowding, place the mustard-coated chicken thighs skin-side down in the hot oil and sear until golden brown, approximately 4-5 minutes per side.

Transfer the seared chicken thighs to a plate and set aside.

Add the chopped cabbage to the same pot, stirring occasionally until it begins to soften and release its moisture, about 3-4 minutes.

Sprinkle the caraway seeds over the cabbage and stir to distribute evenly.

Pour the chicken broth into the pot, scraping up any browned bits from the bottom with a wooden spoon to build flavor.

Nestle the seared chicken thighs back into the pot among the cabbage, bringing the liquid to a simmer.

Reduce heat to medium-low and simmer gently, uncovered, until the chicken is cooked through and tender, about 15-18 minutes.

Taste the braising liquid and adjust seasoning with additional salt and pepper as needed before serving.