Chicken Cabbage And Potatoes Recipe

One Pan Chicken and Cabbage Hungry Happens

WEBJan 24, 2024 · In a large deep skillet, heat the oil. Once hot, add in the chicken and cook for 6 minutes – or until browned on both sides. Next …

Rating: 4.9/5(22)

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Chicken and Cabbage The Forked Spoon

WEBJun 15, 2023 · Brown the chicken: Heat a large skillet or Dutch oven over medium-high heat and add the olive oil. Add in the chicken pieces and …

Rating: 4.8/5(107)
1. Heat a large skillet or Dutch oven over medium high heat. Add olive oil to the pan and gently swirl to coat. When pan is hot add the chicken pieces and sprinkle with salt and pepper. Continue to cook for 6-8 minutes, or until chicken is fully cooked and lightly browned. Carefully transfer chicken to a clean plate using a large slotted spoon.
2. Using the same skillet or Dutch oven, place the pan over medium high heat. Add 1 more tablespoon of olive oil to the skillet and the large diced yellow onion. Stir to coat the onion in oil and scrape off any brown bits that may be stuck to the bottom of your skillet. Sautè the onion for 3-4 minutes, stirring frequently, or until onions just start to soften.
3. Add the minced garlic and paprika to the onions and sautè for one more minute. Mix in the shredded carrots, chopped tomatoes, chicken stock and chopped cabbage. Reduce heat to medium low and cover with a fitted lid. Cook for 15 minutes, stirring occasionally.
4. After 15 minutes, remove cover and return chicken to the pan and mix with the vegetables. Season with salt and pepper. Continue to cook on low for an additional 15-20 minutes, or until there is no liquid remaining.

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Sheet Pan Roast Chicken and Cabbage Alexandra's …

WEBJan 7, 2017 · Instructions. Preheat the oven to 425ºF. Pour a teaspoon of neutral oil over a rimmed sheet pan. Rub to coat. In a small bowl, stir …

1. Preheat the oven to 425ºF. Pour a teaspoon of neutral oil over a rimmed sheet pan. Rub to coat.
2. In a small bowl, stir together the sesame oil, coconut oil, soy sauce, rice vinegar, and sriracha, if using. Place chicken in a large bowl. Season all over with salt and pepper. Pour 1/4 cup of the prepared mixture over the chicken and let marinate while the oven preheats. (Chicken can marinate longer, too, but try, if time permits, to bring it to room temperature before cooking—the coconut oil will solidify in the fridge and look clumpy, which is fine.)
3. Cut the cabbage in half through the core. Cut again through each core and repeat this process until you are left with many wedges, no greater than 1-inch wide. Place the wedges in a large bowl, season all over with salt and pepper, and toss with the remaining dressing.
4. Place chicken on prepared sheet pan spreading it out evenly. Roast for 10 minutes. Remove pan from oven, and nestle cabbage wedges all around the pieces, tucking it under if necessary—it will feel like a lot of cabbage. Roast for 20 to 25 minutes more or until chicken is golden and cooked through. Remove pan from oven, transfer chicken to a platter to rest. Return cabbage to the oven to roast for 10 to 15 minutes more, or until juices have reduced and edges of cabbage wedges are caramelized.

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