Step 1

In a braiser or dutch oven over medium high heat, fry bacon until crisp. Remove it to a plate.

Step 2

Add chicken to the pot and brown 6-8 minutes skin side down. Flip and cook an additional 3-4 minutes. Remove to a plate.

Step 3

Deglaze the pan with chicken broth, stir in the carrots, mushrooms, thyme and broken up bacon. Nestle the chicken, skin side up) into the mixture.

Step 4

Cover and cook an hour to an hour and a quarter (see note 1), adding in the cabbage and black eyed peas with about half an hour remaining.