SCANDINAVIAN CHICKEN AND CABBAGE
We love cabbage! I'm submitting this recipe for ZWT '07, but we're definitely going to make this soon!
Provided by Chef PotPie
Categories Stew
Time 1h20m
Yield 4-6 serving(s)
Number Of Ingredients 12
Steps:
- Heat oil in a large skillet over medium high heat.
- Mix flour, seasoned salt and celery seeds in a resealable plastic bag. Add chicken legs, a few at a time, to bag. Shake bag to coat chicken.
- Add chicken to skillet. Cook, turning occasionally, until browned, about 10 minutes. Place chicken in a medium baking dish.
- Heat oven to 350 degrees F.
- Add onion to skillet. Cook until tender, about 5 minutes. Add undrained tomatoes, caraway seeds, salt and sugar. Bring to a boil. Add cabbage; mix well. Spoon over chicken.
- Cover dish with foil. Bake until chicken is cooked through, about 45 minutes.
- Remove foil; sprinkle mozzarella over chicken. Bake until cheese is melted, about 5 minutes.
Nutrition Facts : Calories 959.6, Fat 61.3, SaturatedFat 17, Cholesterol 299.3, Sodium 1045.7, Carbohydrate 28.7, Fiber 5.5, Sugar 10, Protein 71.7
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.
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.
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
SWEDISH RED CABBAGE
Categories Sauté Christmas Vegetarian Apple Cabbage Bon Appétit
Yield Serves 8
Number Of Ingredients 11
Steps:
- Melt butter in heavy large Dutch oven over medium-high heat. Add choped apples and onion sauté until tender, about 10 minutes. Stir in cabbage and cook until slightly wilted, stirring frequently, about 8 minutes. Stir in sugar, cider vinegar, salt, cloves and allspice. Cover and cook until cabbage is crisp-tender, stirring occasionally, about 10 minutes. Uncover, add dry red wine and jelly and cook 5 minutes longer. Season to taste with salt and pepper. Serve warm, room temperature or chilled. (Cabbage can be prepared 1 day ahead. Cover and refrigerate. Reheat over low heat if serving warm.)
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