Chicken Cabbage Apple Casserole Recipes

QUICK CABBAGE WITH BACON AND APPLES

Steps:

• Spread the bacon out in a large nonstick saute pan. Place over medium-high heat and cook until crispy, about 6 minutes per side. Remove the bacon and place on a paper towel-lined plate, leaving the fat in the pan. Once cool to the touch, crumble the bacon into bite-sized pieces.
• Reduce the heat to medium and add the cabbage to the pan. Cook, stirring frequently, until slightly wilted, about 4 minutes. Pour the apple juice, honey and vinegar around the sides of the pan. Cook, stirring occasionally, until the liquid has cooked off, 2 to 3 minutes more. Add the apples and sprinkle with 1 teaspoon salt and 3/4 teaspoon black pepper. Toss to combine. Turn off the heat and stir in the scallions and crumbled bacon.
• Transfer to a serving platter and serve warm.

CHICKEN, CABBAGE & APPLE CASSEROLE

Steps:

• Wash chicken and pat dry, using paper towels.
• Blend spices, salt and ginger together.
• Peel back skin of drumsticks, pat flesh with spice mixture and replace skin.
• Line casserole dish with potatoes, then cover with drumsticks.
• Intersperse with rows of cabbage, apples, onions and carrots.
• Sprinkle extra spices and bay leaves over, tuck cinnamon chards in between vegetables and sprinkle with vinegar, orange juice and olive oil.
• Cover tightly and braise at 160°C for 1 hour.
• Remove lid or aluminum foil and continue braising until golden brown.

CHICKEN WITH CABBAGE AND APPLES

Steps:

• Rinse chicken and pat dry with paper towels.
• Place cabbage in bottom of a 3 1/2 quart slow cooker.
• Top with onions, chicken and apples.
• Combine soy sauce, ginger and pepper flakes.
• Spoon over chicken and vegetables.
• Cover and cook on LOW about 6 hours or until chicken is tender.

CHICKEN THIGHS WITH WILTED CABBAGE AND APPLES

Steps:

• Preheat the oven to 450 degrees. Season the chicken all over with the thyme, 3/4 teaspoon salt and 1/2 teaspoon pepper.
• Heat the oil in a large skillet over medium-high heat until very hot, but not smoking. Working in batches, add the chicken to the skillet, skin-side down, and cook, flipping once, until browned on both sides, about 3 minutes per side. Turn the heat down to medium if the skillet starts to get too dark. Transfer the thighs to a baking sheet and roast in the oven until no longer pink near the bone, 10 to 12 minutes more.
• While the chicken bakes, add the cabbage, apples, 1/4 teaspoon each salt and pepper to the same skillet over medium heat. Cook, tossing, until slightly wilted, 2 to 3 minutes. Add the broth, vinegar and sugar and continue to cook until the cabbage is tender, the liquid has reduced slightly and the sugar dissolves, 2 to 3 minutes. Remove from the heat and stir in the parsley leaves. Season with additional salt and pepper.
• Transfer the cabbage and apples and any juices in the skillet to a serving platter and top with the baked chicken thighs.

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.

CHICKEN WITH BACON AND CABBAGE

Steps:

• Fry bacon until golden in a heavy three-quart casserole. Remove bacon from pan and drain on absorbent paper.
• Dry chicken pieces and brown them well, a few at a time, in the bacon fat in the pan. Remove chicken and set aside. Pour all but one tablespoon of the bacon fat out of the pan.
• Saute the onion in the one tablespoon of bacon fat over low heat until soft but not brown. Add the garlic and saute a few minutes longer. Add the vinegar and deglaze the pan, scraping up any browned particles. Add the cabbage to the pan, cover and cook over very low heat until the cabbage is wilted, 10 to 15 minutes.
• Stir in the wine, thyme, pepper and the bacon. Return the chicken to the pan. Cover and simmer over low heat about 35 minutes, until the chicken is done.
• Arrange the chicken on a serving platter. 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. Cover to keep warm.
• Briefly boil down the cooking liquid to thicken it slightly. Off heat, swirl in the butter bit by bit. Spoon some of the sauce over the chicken and the rest over the cabbage before serving.