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1
Fry bacon until golden in a heavy three-quart casserole.
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2
Remove bacon from pan and drain on absorbent paper.
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3
Dry chicken pieces and brown them well, a few at a time, in the bacon fat in the pan.
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4
Remove chicken and set aside.
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5
Pour all but one tablespoon of the bacon fat out of the pan.
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6
Saute the onion in the one tablespoon of bacon fat over low heat until soft but not brown.
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7
Add the garlic and saute a few minutes longer.
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8
Add the vinegar and deglaze the pan, scraping up any browned particles.
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9
Add the cabbage to the pan, cover and cook over very low heat until the cabbage is wilted, 10 to 15 minutes.
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10
Stir in the wine, thyme, pepper and the bacon.
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11
Return the chicken to the pan.
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12
Cover and simmer over low heat about 35 minutes, until the chicken is done.
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13
Arrange the chicken on a serving platter.
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14
Arrange the cabbage mixed with bacon alongside or around the chicken, draining it well to leave as much cooking liquid as possible in the pan.
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15
Cover to keep warm.
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16
Briefly boil down the cooking liquid to thicken it slightly.
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17
Off heat, swirl in the butter bit by bit.
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18
Spoon some of the sauce over the chicken and the rest over the cabbage before serving.
