Cider Glazed Chicken And Cabbage Recipes
SHEET-PAN ROAST CHICKEN AND MUSTARD-GLAZED CABBAGE
This hearty one-pan meal is inspired by the classic combination of sausage and sauerkraut, but with chicken in place of pork and fresh cabbage instead of fermented. Cabbage slices are brushed with a simple mustard vinaigrette, then roasted underneath chicken thighs that have been seasoned with cumin and coriander. In the heat of the oven, the chicken crisps, the cabbage softens and the red onion becomes jammy and sweet. Serve with crusty bread and additional mustard on the side.
Provided by Alexa Weibel
Categories dinner, weekday, poultry, vegetables, main course
Time 45m
Yield 4 to 6 servings
Number Of Ingredients 13
Steps:
- Heat the oven to 425 degrees. Prepare the dressing: In a small bowl, whisk together 1/2 cup olive oil with the mustard, garlic, vinegar and cumin seeds. Season generously with salt and pepper.
- Prepare the cabbage: Halve the cabbage lengthwise through the core, then cut each half into 1-inch-thick wedges. (Make sure to continue cutting lengthwise through the core to keep the pieces intact.) You should have about 16 pieces.
- Add the cabbage wedges to a large (13-by-18-inch) baking sheet. Brush all the wedges with half the vinaigrette, then carefully turn and brush the other side with remaining vinaigrette. Arrange in an even layer, then season generously with salt and pepper. On a separate baking sheet, brush the red onion rounds with olive oil on both sides; season generously with salt and pepper. Add the onion rounds to the cabbage wedges, interspersing the red onion and cabbage and tucking some onion rounds partly underneath. Sprinkle the capers evenly on top.
- Prepare the chicken: In a small bowl, toss the coriander and cumin with 1 tablespoon salt and 1 1/2 teaspoons pepper. Place the chicken on the sheet pan where you oiled the onions and drizzle with olive oil all over, then rub the seasoning all over the chicken. Arrange the chicken pieces on top of the cabbage and onions, skin-side up.
- Transfer to the oven and roast until the chicken is cooked through and the cabbage is lightly browned in spots and tender, about 35 to 40 minutes. Top with parsley or dill and serve immediately, passing more mustard on the side.
CIDER GLAZED CHICKEN AND CABBAGE
You can find a video on how to make this at Digitalcookbook.tv From The Irish Pub Cookbook by Margaret M. Johnson
Provided by Michelle_My_Belle
Categories One Dish Meal
Time 1h45m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- Preheat the oven to 325 degrees.
- Combine the flour, salt, and pepper in a shallow bowl.
- Dredge the chicken in flour mixture, shaking off excess.
- In a large skillet over medium heat, warm the oil.
- Add the chicken in batches and cook 3 to 4 minutes on each side or until lightly browned.
- Transfer the chicken to a large oven proof baking dish.
- Tuck garlic, carrots, onions and bay leaves in between the chicken pieces. Sprinkle with the raisins, parsley and rosemary.
- Place the cabbage on top, season with salt and pepper and pour stock or broth and cider over top.
- Cover with foil and bake for 1 1/4 hours to 1 1/2 hours or until the chicken is tender and cooked through.
- To serve, place a chicken breast in the center of each of 6 plates and spoon the vegetables and sauce over the top.
- Serve over mashed potatoes.
Nutrition Facts : Calories 726.2, Fat 38.5, SaturatedFat 9, Cholesterol 166.4, Sodium 294.7, Carbohydrate 36.1, Fiber 4.2, Sugar 16.2, Protein 58.6
HERBED CHICKEN THIGHS WITH CIDER CABBAGE
Make and share this Herbed Chicken Thighs With Cider Cabbage recipe from Food.com.
Provided by dicentra
Categories Whole Chicken
Time 40m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Combine first 5 ingredients, and rub oregano mixture over chicken. Cover and marinate in refrigerator 30 minutes.
- Heat oil in a large nonstick skillet over medium-high heat; add chicken thighs, and cook 5 minutes on each side or until browned. Remove chicken from skillet; keep warm. Add cider to skillet, scraping pan to loosen browned bits.
- Bring to a boil; cook until reduced to 1 cup (about 3 minutes). Remove 1/2 cup reduced cider from skillet; set aside.
- Add cabbage and remaining ingredients to skillet; bring to a boil. Cover, reduce heat to medium, and cook 5 minutes or until cabbage wilts.
- Return chicken thighs to skillet, nestling them into cabbage mixture; add reserved 1/2 cup reduced cider. Cover and cook over medium-low heat 30 minutes or until chicken is done.
Nutrition Facts : Calories 249.2, Fat 6.9, SaturatedFat 1.6, Cholesterol 114.5, Sodium 448.8, Carbohydrate 18.1, Fiber 3.8, Sugar 10.3, Protein 29.6
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