Chicken Thighs With Wilted Cabbage And Apples Recipes

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PORK TENDERLOIN STEAKS WITH WILTED CABBAGE AND APPLES



Pork Tenderloin Steaks with Wilted Cabbage and Apples image

Provided by Food Network Kitchen

Categories     main-dish

Time 25m

Yield 4 servings

Number Of Ingredients 11

1 pork tenderloin, trimmed (1 1/4 pounds)
1/4 teaspoon dried thyme
Kosher salt and freshly ground black pepper
2 tablespoons olive oil
1 green or red apple
1/2 head small red or green cabbage
1/4 cup low-sodium chicken broth
2 tablespoons red wine vinegar
1 tablespoon packed light brown sugar
1/2 cup fresh parsley leaves
4 small whole-grain dinner rolls

Steps:

  • Slice the pork tenderloin at a long angle into 4 "steaks" and sprinkle with the thyme and a total of 1/2 teaspoon salt and 1/4 teaspoon pepper.
  • Heat the oil in a large skillet over medium-high heat until very hot, but not smoking. Add the steaks to the skillet and cook, turning once, until well browned and just a bit pink in the center, about 7 minutes per side. Turn the heat down to medium if the skillet starts to get too dark. Put each steak on a plate to rest.
  • While the steaks cook, core and slice the apple and thinly slice the cabbage. Stir together the broth, vinegar and sugar in a small bowl.
  • When the pork has finished cooking, add the cabbage, apples, 1/4 teaspoon salt and 1/4 teaspoon pepper to the same skillet. Cook, tossing, until slightly wilted, 2 to 3 minutes. Add the broth mixture and continue to cook until the cabbage is tender and the liquid has reduced slightly, 2 to 3 minutes. Remove from the heat and stir in the parsley leaves. Season with additional salt and pepper.
  • Divide the cabbage and apples and any juices in the skillet among the plates with the steaks. Serve with a roll.

Nutrition Facts : Calories 373 calorie, Fat 13.5 grams, SaturatedFat 3 grams, Cholesterol 92 milligrams, Sodium 577 milligrams, Carbohydrate 31 grams, Fiber 6 grams, Protein 34 grams, Sugar 13 grams

BRAISED CHICKEN THIGHS AND APPLES



Braised Chicken Thighs and Apples image

Apple cider and apples give this braised chicken dish a decidedly fall feel.

Provided by Food Network Kitchen

Time 1h

Yield 4

Number Of Ingredients 11

8 bone-in chicken thighs (2 to 2 1/2 pounds)
Kosher salt and freshly ground black pepper
2 tablespoons vegetable oil
2 teaspoons fresh thyme leaves
1 bunch leeks (white and green parts), halved lengthwise and sliced
1/4 cup dry white wine
1 cup low-sodium chicken broth
1/2 cup apple cider
2 tablespoons unsalted butter, at room temperature
2 tablespoons all-purpose flour
2 apples, such as Golden Delicious, chopped

Steps:

  • Preheat the oven to 425 degree F. Sprinkle the chicken generously with salt and pepper. Heat the oil in a large, deep ovenproof skillet over medium-high heat. Place the chicken in the skillet skin-side down and cook, flipping once, until golden on both sides. Transfer to a plate.
  • Reduce the heat to medium, add the thyme and leeks to the skillet and cook, stirring occasionally, until softened, about 4 minutes. Pour in the wine and use a wooden spoon to scrape up any browned bits from the bottom. Cook until the skillet is nearly dry. Stir in the broth, apple cider and a pinch each of salt and pepper and bring to a boil.
  • Use a fork to mash the butter and flour together in a small bowl until smooth. Whisk the butter-flour mixture into the skillet until dissolved. Stir in the apples and remove from the heat. Nestle the chicken skin-side up in the skillet along with any collected juices from the plate. Bake until the chicken is cooked through, about 25 minutes.

CHICKEN WITH CABBAGE AND APPLES



Chicken with Cabbage and Apples image

Here is an easy meal which cooks all day while you're away! It's very healthy, too. Recipe from Healthy Crockery Cookery by Mable Hoffman and sent to you by Betty Copeland.

Provided by Thomas Danler

Categories     Chicken

Time 6h

Yield 5 serving(s)

Number Of Ingredients 8

3 -3 1/2 lbs chicken pieces
1/2 head cabbage, shredded
1 small onion, sliced
2 apples, cored and cut into wedges
2 tablespoons soy sauce
2 teaspoons soy sauce
2 teaspoons grated fresh gingerroot
1/8 teaspoon red pepper flakes

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.

Nutrition Facts : Calories 419, Fat 25.2, SaturatedFat 7.2, Cholesterol 124.2, Sodium 669.6, Carbohydrate 14.8, Fiber 3.7, Sugar 9.8, Protein 33.4

SPICE RUBBED CHICKEN THIGHS WITH CUMIN SCENTED CABBAGE



Spice Rubbed Chicken Thighs with Cumin Scented Cabbage image

Provided by Food Network Kitchen

Categories     main-dish

Time 50m

Yield 4 servings

Number Of Ingredients 11

2 1/2 teaspoons kosher salt
1 teaspoon ground coriander
1 teaspoon ground turmeric
4 bone-in chicken thighs, skin removed (about 1 pound)
Freshly ground black pepper
1 tablespoon vegetable oil
2 teaspoons cumin seeds
1 bunch scallions (white and green parts), thinly sliced
1/2 small head green cabbage, cored, halved, and thinly sliced
2 tablespoons coarsely chopped cilantro leaves
Squeeze of lemon juice

Steps:

  • Preheat oven to 350 degrees F.
  • Mix together 1 teaspoon of the salt, with the coriander and turmeric, rub spice mixture all over the chicken and season with black pepper. Heat the oil in a large nonstick skillet over medium-high heat. Sear the chicken thighs on both sides until golden brown, about 6 minutes total, and transfer to a plate. Reduce heat to medium, remove pan from heat and add the cumin seeds and cook until golden brown and aromatic, about 15 seconds. Add the scallions, return pan to heat and cook until softened, about 1 minute. Add the cabbage and remaining 1 1/2 teaspoons salt, toss together, and wilt slightly, about 2 minutes. Nestle seared chicken thighs into cabbage, place pan in oven and cook in until the chicken is cooked through and the cabbage is tender, about 10 to 12 minutes, the chicken should register 160 degrees on an instant-read meat thermometer. Sprinkle with the cilantro, lemon juice, and pepper. Serve hot.

Nutrition Facts : Calories 211 calorie, Fat 9 grams, SaturatedFat 2 grams, Carbohydrate 10 grams, Fiber 4 grams, Protein 25 grams

ALMOND FRIED CHICKEN WITH ROASTED KALE AND APPLES



Almond Fried Chicken with Roasted Kale and Apples image

Provided by Food Network Kitchen

Time 50m

Yield 4 servings

Number Of Ingredients 11

1 large bunch kale, stems removed, leaves cut into 2-to-3-inch pieces
2 apples, cut into thin wedges
3 tablespoons vegetable oil, plus more for frying
Kosher salt
1/2 cup almond butter
1/3 cup milk
1 tablespoon honey
4 skinless, boneless chicken breasts (about 11/2 pounds)
All-purpose flour, for dredging
2 cups panko breadcrumbs
Lemon wedges, for serving

Steps:

  • Preheat the oven to 425 degrees F. Toss the kale and apples on a baking sheet with 3 tablespoons vegetable oil and 3/4 teaspoon salt. Roast, stirring occasionally,until the apples are tender and the kale is crisp, about 20 minutes.
  • Whisk the almond butter with the milk, honey and 1 teaspoon salt in a small bowl. Dredge the chicken in flour, coat with the almond butter mixture, then roll in the panko.
  • Heat 1/2 inch vegetable oil in a large skillet over medium-high heat. Pan-fry the chicken, adjusting the heat as necessary to keep it from burning, until crispy and cooked through, 5 to 6 minutes per side. Serve with the roasted kale and apples and a squeeze of lemon.

CHICKEN THIGHS WITH WILTED CABBAGE AND APPLES



Chicken Thighs with Wilted Cabbage and Apples image

Serve baked chicken thighs on a bed of sauteed cabbage and apples with a sprinkle of parsley for an herby finish.

Provided by Food Network Kitchen

Time 30m

Yield 4

Number Of Ingredients 10

8 bone-in, skin-on chicken thighs (about 2 pounds)
1/4 teaspoon dried thyme
Kosher salt and freshly ground black pepper
2 tablespoons olive oil
1/2 small head red or green cabbage, thinly sliced
1 green or red apple, cored, halved and sliced
1/4 cup low-sodium chicken broth
2 tablespoons red wine vinegar
1 tablespoon packed light brown sugar
1/2 cup fresh flat-leaf parsley leaves

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.

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