This simple recipe is the perfect comfort dish for fall.
I adapted this recipe from America's Test Kitchen. I added some things to liven it up a little. I used more cabbage and potatoes because we like more vegetables than meat. I used boneless chicken thighs. You can use bone in, skin on chicken thighs but the cook time will be longer. Just keep an eye on it and make sure the temperature of the chicken is 165 degrees.
This can make up to 4 servings by adding more chicken thighs. The original recipe called for 7 chicken thighs. I used two.
Time: 1 1/4 hours
Ingredients
4 slices of bacon - cut into 1/2 pieces
chicken thighs (see above)
2 tsp table salt
1/2 tsp pepper
1 head of cabbage (If you don't have green on hand the red will work also) - cored and sliced into 1/2 inch wide strips
1 pound of Yukon Gold potatoes, peeled and cut into 1 inch pieces - I used 3 medium potatoes
4 garlic cloves
1 cup of chicken broth
2 Tbsp Dijon mustard
2 tsp caraway seeds (If you don't have this on hand it is still good without it)
1 1/2 Tbsp cider vinegar
2 Tbsp chopped fresh dill (If you don't have fresh on hand then use 1 Tbsp dried)
Let’s Get Started
Adjust oven rack to middle position and heat oven to 375 degrees. Cook bacon in 12-14 inch nonstick skillet over medium heat. Stir often. Cook until bacon is crispy and fat is rendered; 5 to 7 minutes. Using a slotted spoon transfer bacon strips to paper towel lined plate and set it aside.
Pat chicken dry with paper towels and sprinkle with 1 tsp salt and pepper. Over medium high heat add the chicken to the skillet (skin down if not using boneless skinless). Cook until the chicken is brown on one side, 6 to 9 minutes. Transfer chicken raw side down to plate.
To the skillet add cabbage, potatoes, garlic and 1 tsp salt to skillet and cook without stirring until the cabbage begins to wilt, 2-4 minutes. Gently stir cabbage mixture and continue to cook until cabbage begins to brown stirring occasionally. 2 minutes longer.
Stir in the broth, mustard, caraway seeds and bacon. Nestle the chicken (raw side down) into the cabbage mixture. Bring to a simmer. Transfer the skillet to the oven and cook, uncovered, until chicken registers at least 165 degrees, 30-35 minutes.
Remove the skillet from the oven carefully. The handle will be hot. Remove the chicken. Add the cider and dill to the cabbage mixture. Mix well. Divide the cabbage mixture into shallow bowls and add chicken on top.
Enjoy!
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My husband and I enjoyed this dish a lot. It is the perfect dish for a cool Autumn night.
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