Chicken Braised With Cabbage Recipes

5-INGREDIENT CHICKEN SAUSAGE WITH BRAISED RED CABBAGE

Steps:

• Heat a large, wide-based pot over medium heat. Add 2 teaspoons neutral high-heat cooking oil, like canola, rice bran or grapeseed oil. When the oil is shimmering, add the sausage and brown on one side, about 3 minutes. Turn and brown another side, 2 to 3 minutes. Turn and brown another side if possible, about 2 minutes. Remove from the pan.
• Add the apple, onion and cabbage to the pan, scraping the bottom of the pan with a wooden spoon as the water releases from the vegetables. Cook until wilted, stirring occasionally and reducing the heat to medium-low as needed, about 10 minutes. Add the vinegar, 1/4 cup water (or broth for added flavor, if you have some) and 1/4 teaspoon each salt and pepper. Place the sausage on top. Partially cover and simmer until the fruit and vegetables become wilted and are fork-tender, about 5 minutes. Slice the sausage on a cutting board and serve over the fruit and vegetables.

BROILED CHICKEN OVER BRAISED PORCINI AND SAVOY CABBAGE

Steps:

• Soak porcini in boiling-hot water until softened, 15 to 20 minutes. Drain in a paper-towel lined sieve set over a bowl, reserving soaking liquid. Rinse porcini well to remove any grit, then drain, pat dry, and coarsely chop.
• Mash half of garlic to a paste with salt and stir together with yogurt and pepper to taste. Coat chicken with yogurt and let marinate 20 minutes.
• While chicken is marinating, cook shallot and remaining garlic in oil in a large nonstick skillet over moderate heat, stirring frequently, until softened, 2 to 3 minutes. Stir in porcini, then add cabbage, 1 tablespoon each dill and parsley, reserved soaking liquid, and salt and pepper to taste. Braise, covered, over moderate heat until cabbage is barely tender, 8 to 10 minutes, and stir in remaining dill and parsley. Keep warm.
• Preheat broiler and broiler pan.
• Lightly brush hot broiler pan with oil and broil chicken about 4 inches from heat 4 to 6 minutes on each side, or until just cooked through.
• Cut each breast into 3 pieces and arrange over porcini and cabbage.

CHICKEN BRAISED WITH CABBAGE

Steps:

• Soak top and bottom of clay cooker in water about 1 minutes; drain.
• Place onion, garlic and bay leaf in cooker. Cover with chicken quarters, skin side up. Spread chicken evenly with mustard; sprinkle with nutmeg. pour in wine.
• Place covered cooker in cold oven. Set oven at 475 F (250 C). Bake until chicken is almost tender, about 45 minutes. Remove chicken. Place cabbage wedges in cooker. sprinkle with salt and pepper. Place chicken quarters over cabbage wedges. Bake covered until cabbage is crisp-tender, 20 to25 minutes.
• Remove cover; bake until chicken is crisp and brown, 5 to10 minutes. Remove chicken and cabbage to serving platter; spoon a little of the cooking liquid over chicken and cabbage.

CHICKEN APPLE SAUSAGE WITH CABBAGE

Steps:

• Combine butter and olive oil in a Dutch oven over medium heat; add sausages and cook until browned on all sides, 6 to 8 minutes.
• Stir onion, pinch of salt, and pinch of pepper in with the sausages. Cook and stir until onions are slightly translucent and caramelized, about 5 minutes.
• Stir garlic into sausage mixture; cook and stir for 30 seconds.
• Pour apple cider into sausage mixture; increase heat to medium-high and stir in potatoes. Bring to a simmer.
• Pour cabbage over top of sausage mixture and reduce heat to medium-low. Cover and simmer until potatoes are tender, 20 to 25 minutes. Remove sausages and potatoes from the Dutch oven and set aside.
• Increase heat to high, simmer liquid until thick and reduced by half, about 5 minutes.
• Return potatoes and sausages to the Dutch oven and remove from heat. Season with salt and pepper to taste. Garnish with mustard and parsley.