ONE-PAN CHICKEN AND CABBAGE (MEAL-PREP)
Steps:
- In a large pot or Dutch oven, add olive oil and heat over medium high heat for 1 minute. Add the chicken and sprinkle with paprika, oregano, salt and black pepper. Cook for about 5-7 minutes, or until chicken is fully cooked. Set it aside.
- Add mushroom and cook for 3 minutes and using a wooden spoon scrape off any brown bits that may be stuck to the bottom of your skillet. Set aside.
- In the same pot, add 1 tablespoon of olive oil, onions and bell pepper. Sauté for 3-5 minutes, or until it gets brown.
- Add the cabbage, garlic powder, paprika, salt and black pepper and chicken broth. Mix everything together. Reduce heat to medium low and cover with a lid. Cook for about 10-15 minutes, stirring occasionally.
- Add tomato sauce to the pan. Return chicken to the pan and mix all together to combine. Cook for 2 more minutes. Garnish with fresh chopped parsley. Serve immediately.
Nutrition Facts : ServingSize 1 /4, Calories 304 kcal, Carbohydrate 16 g, Protein 31 g, Fat 9 g, SaturatedFat 1 g, Cholesterol 60 mg, Sodium 339 mg, Fiber 10 g, Sugar 13 g, UnsaturatedFat 6 g
CHICKEN BREASTS WITH CABBAGE (KRAUTHENDL)
Provided by Craig Claiborne
Categories dinner, main course
Time 40m
Yield 6 servings
Number Of Ingredients 11
Steps:
- Carefully pull away the skin of each chicken breast half. Using a boning knife, carefully cut away all the bones except the main wing bone. Scrape the meat of the main wing bone from the tip of the bone toward the breast. Cut the main wing bone in half. Leave the bottom half intact. Discard the portion of the bone that has been scraped. Sprinkle chicken with salt and pepper and set aside.
- Cut the bacon into 1/4-inch cubes and set aside.
- Cut away and discard the core of the cabbage. Shred the cabbage finely. There should be about 10 cups or 1 pound. Set aside.
- Put the bacon in a kettle and cook until rendered of fat and lightly browned. Arrange the chicken pieces, skinned side down, close together and in one layer over the bacon cubes. Cook about 2 minutes or until the chicken has lost its raw look on the bottom. Turn the pieces and cover. Continue cooking about 2 minutes.
- Remove the chicken pieces. Add the onions to the bacon cubes and stir until wilted. Add the wine and bring to a boil. Add the cabbage, salt and pepper and toss. Sprinkle with paprika and stir until cabbage shreds are coated. Sprinkle with sugar. Cover the cabbage with the chicken breasts, boned side down, in one layer. Cover closely and cook 10 minutes. Lift the chicken pieces and stir the sour cream into the cabbage mixture. Replace the chicken pieces and spoon some of the sauce on top. Cover and cook about 5 minutes longer. Sprinkle with parsley and serve.
Nutrition Facts : @context http, Calories 602, UnsaturatedFat 19 grams, Carbohydrate 17 grams, Fat 34 grams, Fiber 4 grams, Protein 50 grams, SaturatedFat 12 grams, Sodium 1054 milligrams, Sugar 10 grams, TransFat 0 grams
CHICKEN AND CABBAGE SAUTE
Make and share this Chicken and Cabbage Saute recipe from Food.com.
Provided by Chef LadyRed
Categories One Dish Meal
Time 40m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Heat oil in large pot over medium high heat.
- Add garlic and chicken, saute until chicken is no longer pink.
- Add onions and mushrooms, saute until onions are translucent.
- Add cabbage, saute until cabbage is soft, about 5 minutes.
- Add chicken broth and reduce heat to medium. Cover and cook about 7 minutes or until cabbage is tender.
- Increase heat to medium high and saute 2 minutes or until liquid evaporates.
DUBLINER STUFFED CHICKEN WITH IRISH BACON AND CABBAGE
Pilfered from "razzle dazzle recipes" in response to a request for a dish made with chicken and Irish bacon.
Provided by CHRISSYG
Categories Chicken Breast
Time 1h
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- Preheat oven to 400°F Grease a baking sheet.
- Grate half the cheese and cut the rest into thin slices.
- Gently lift the skin from each chicken breast and insert the slices of cheese under it.
- Press skin down to seal.
- In a bowl, combine the bread crumbs, seasoning, salt, pepper, and grated cheese.
- Place the beaten eggs in a shallow dish and dip the chicken breasts into it.
- Dredge in bread crumbs and bake on prepared baking sheet for 35 to 40 minutes, until lightly browned.
- Meanwhile, in a medium skillet, cook the bacon over medium heat until crisp, 5 to 7 minutes.
- Drain on paper towels.
- Reserve.
- In a medium saucepan over medium to low heat, heat the oil.
- Sauté the onions and garlic until the onions are translucent, 3 to 5 minutes.
- Add the cabbage and mix well.
- Add the stock or broth, bring to a boil, and cook, stirring frequently, until the cabbage is tender.
- With a slotted spoon, transfer the cabbage to 4 heated plates.
- Keep warm.
- Boil the cooking liquid until reduced by half.
- Add the cream or half-and-half and cook to reduce by half again.
- Whisk in the butter, Strain the sauce and add the reserved strips of bacon.
- Slice the chicken breast onto the cabbage and pour the sauce around it.
Nutrition Facts : Calories 1114.7, Fat 84.1, SaturatedFat 38.9, Cholesterol 340.4, Sodium 1431.3, Carbohydrate 34.5, Fiber 3.1, Sugar 5.7, Protein 54.9
GRILLED GREEK CHICKEN BREASTS WITH WHIPPED FETA
I'm showing you my favorite marinade and grilling technique for boneless, skinless chicken breasts, which can be a challenge, since they're often so dry and bland, but not with this method. Plus, I'm showing you how to make my new favorite thing to eat, which is whipped feta. Serve with grilled red onion and red bell pepper if you like, and garnish with Greek olives.
Provided by Allrecipes
Categories BBQ & Grilled Chicken Breasts
Time 2h35m
Yield 4
Number Of Ingredients 18
Steps:
- Cut chicken breasts in half lengthwise.
- Combine red wine vinegar, kosher salt, black pepper, cayenne, thyme, oregano, rosemary, and garlic powder in a bowl. Add chicken and toss until thoroughly and evenly coated. Pour in ¼ cup olive oil and toss to coat. Cover with plastic wrap and marinate in the refrigerator for 1 to 12 hours, but 2 to 3 hours is ideal.
- Place Greek yogurt in another bowl and crumble in feta cheese. Add garlic, mint, and lemon zest and whip with an electric hand mixer or whisk until light and fluffy. Taste and adjust as needed. Refrigerate until needed.
- Preheat a charcoal grill until coals are white and very hot.
- Grill chicken over the hot coals for about 4 minutes per side; continue to flip and grill chicken until no longer pink in the center and an instant-read thermometer inserted into the center of each piece reads at least 150 degrees F (65 degrees C). Remove from the grill and let rest for about 5 minutes.
- Spread whipped feta onto a serving platter or plate and place chicken over top. Sprinkle with fresh Italian parsley and mint and serve.
Nutrition Facts : Calories 606 calories, Carbohydrate 6.9 g, Cholesterol 193.5 mg, Fat 34.8 g, Fiber 0.5 g, Protein 63.8 g, SaturatedFat 13.8 g, Sodium 1775 mg
ROASTED CHICKEN WITH CARAMELIZED CABBAGE
Chicken roasted on a sheet pan develops gloriously crispy skin thanks to the increased hot airflow from the oven that passes over it. The extra space on the pan holds cabbage and onions, which roast around the chicken and soak up its juices while caramelizing. Fennel seeds, which are often found in sausage, lend their wonderful anise flavor to the dry brine on the bird and to the schmaltzy vegetables. If you can, dry-brine the chicken overnight for the most flavor and juiciness. Be sure to save the carcass to turn into stock later.
Provided by Eric Kim
Categories dinner, poultry, main course
Time 2h20m
Yield 4 servings
Number Of Ingredients 8
Steps:
- In a small dish, stir together 1 1/2 tablespoons Diamond Crystal kosher salt or 1 tablespoon Morton's coarse kosher salt, 1 teaspoon black pepper, 1 teaspoon fennel seeds and the brown sugar.
- Place the chicken on a large plate or sheet pan and, with a paper towel, pat the surface of the chicken as dry as you can. Remove any giblets from the cavity and reserve for another time. Sprinkle a third of the spice mixture into the cavity of the chicken, focusing especially on the underside of the breasts. Use your hands to really rub the spices into the cavity. Now, sprinkle the rest of the spice mixture all over the surface of the chicken, including the bottom but especially the top, where the breasts are, and again, really rub it into the skin. If roasting right away, let the chicken sit at room temperature for at least 1 hour. Alternatively, you can place the chicken, uncovered, in the refrigerator to dry-brine for up to 24 hours; just be sure to let it sit out at room temperature for at least 1 hour before roasting.
- While the chicken is coming to room temperature, position a rack on the bottom third of the oven and heat the oven to 425 degrees. On a large sheet pan, add the cabbage, onion, 4 tablespoons olive oil and the remaining 1 teaspoon fennel seeds. Season generously with salt and pepper, and toss until evenly combined. Push the cabbage and onions to the edges of the pan to make room for the chicken, and place the chicken in the center of the pan, breast side up; the chicken should have direct contact with the pan and not be sitting over any of the vegetables. Massage the remaining 1 tablespoon olive oil onto the chicken and give it a final generous sprinkling of salt and pepper (going lighter on the seasoning the longer the chicken has been dry-brined).
- Roast the chicken, rotating the pan halfway through, until the skin is golden brown and crispy, and the thigh meat reaches 160 degrees on an instant-read thermometer (it will continue to cook as it rests), 40 to 55 minutes or 13 minutes per pound. Do not cut into it to check that the juices run clear. The cabbage and onions should be soft and slightly charred in spots.
- Let the chicken rest for at least 15 minutes on the pan before transferring to a cutting board and carving into portions. Don't forget to turn the carcass over and eat the two "oysters" on the bottom of the chicken where the back of the thighs meet the spine. It's arguably the best part of the roast chicken experience, and the chef's treat.
- Add the vinegar to the cabbage and onions, toss until evenly distributed and taste for seasoning, adjusting with salt and pepper. Serve alongside the chicken.
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