Season chicken with salt, pepper, thyme & sage. Lightly sprinkle both sides with flour & set aside.
Cut bacon into 1/2″ pieces & add to frypan over medium high heat. Fry the bacon until crisp & rendered. Scoop bacon out of pan & allow to drain on paper towels.
Add garlic to bacon drippings & cook 1 minute. Add seasoned/floured chicken to same frypan over medium high heat & allow to brown, about 3-4 minutes. Turn over & cook an additional 3-4 minutes. Remove from pan.
Add shallots, potatoes & carrots to frypan & allow to caramelize over medium high heat, about 3-4 minutes. Add chicken broth & cook 1 minute to deglaze pan.
Add raw cabbage to large baking dish. Pour vegetables & broth over top of the cabbage & sprinkle with bacon bits. Top with chicken thighs & place in oven. Cook 50-60 minutes, until chicken registers 165 F. & vegetables are tender.