Herbed Chicken Thighs With Cider Cabbage Recipes

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SHEET-PAN ROAST CHICKEN AND MUSTARD-GLAZED CABBAGE



Sheet-Pan Roast Chicken and Mustard-Glazed Cabbage image

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

1/2 cup olive oil, plus more for brushing and drizzling
2 tablespoons stone-ground coarse mustard, plus more for serving
4 garlic cloves, minced
4 teaspoons apple cider vinegar
4 teaspoons cumin seeds
Kosher salt and black pepper
1 medium head green cabbage (about 2 1/2 pounds)
2 medium red onions, peeled, then cut into 1/2-inch rounds
1/4 cup drained capers
1 1/2 teaspoons ground coriander
1 teaspoon ground cumin
6 bone-in, skin-in chicken thighs (about 3 pounds total)
Torn fresh parsley, dill or arugula sprigs, for garnish

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-BRAISED CHICKEN THIGHS WITH APPLES AND GREENS



Cider-Braised Chicken Thighs With Apples and Greens image

In this hearty one-pot dinner, chicken thighs are browned, then braised in chicken broth flavored with mustard, sage, garlic and a triple dose of apple: apple cider, cider vinegar and apple slices. The addition of a few handfuls of greens makes this a complete meal, in need of nothing else but a nice of hunk of bread to soak up the broth and perhaps a glass of dry white wine.

Provided by Lidey Heuck

Categories     dinner, poultry, main course

Time 50m

Yield 4 servings

Number Of Ingredients 12

1 1/2 to 2 pounds bone-in, skin-on chicken thighs (about 4 to 6)
Kosher salt and black pepper
2 tablespoons canola or grapeseed oil
1 cup thinly sliced shallots (2 to 3 medium shallots)
2 tablespoons roughly chopped fresh sage leaves
3 garlic cloves, minced
3/4 cup fresh apple cider
2 tablespoons apple cider vinegar, plus more to taste
2 tablespoons Dijon mustard
3/4 to 1 cup chicken broth, preferably low-sodium
1 bunch curly kale (10 to 12 ounces), stemmed, leaves torn into bite-size pieces
1 crisp red apple, such as Fuji, cored and thinly sliced

Steps:

  • Pat the chicken thighs dry and season generously with salt and pepper.
  • In a Dutch oven or heavy pot, heat the oil over medium. Cook the chicken thighs skin-side down, undisturbed, until the skin is golden brown, 6 to 8 minutes. Flip and cook until lightly browned on the other side, about 4 minutes. Transfer to a plate.
  • Pour off all but about 3 tablespoons of fat from the pot, turn the heat to medium-low, then add the shallots and sage. Cook, stirring occasionally, until the shallots are translucent, about 3 minutes. Add the garlic and stir until fragrant, about 30 seconds. Be careful not to let the garlic burn.
  • Add the cider, cider vinegar, mustard, 1/2 teaspoon salt and 1/2 teaspoon pepper and cook, scraping up any browned bits from the bottom of the pan, until the cider has reduced slightly, 2 to 3 minutes. Return the chicken and any accumulated juices to the pot, skin-side up. Pour just enough broth around (not on!) the chicken to cover the sides of the thighs but not cover the skin on top.
  • Bring to a boil, then turn the heat to low. Partly cover and gently simmer until the thighs are cooked through and tender, 20 to 25 minutes. Transfer the chicken to a clean plate or sheet pan (if you'd like to broil the chicken in the next step), raise the heat to medium, and add the kale and apple to the pot. Cook, tossing often, until all the kale is wilted, the apples are just softened and the liquid has reduced slightly, about 5 minutes. While the greens cook, if you'd like to crisp the skin on the chicken, pop it under the broiler for 2 to 3 minutes.
  • Taste for seasoning, and stir in 1 or 2 more teaspoons cider vinegar to taste. Divide the chicken and kale mixture among shallow bowls; serve with crusty bread to mop up broth.

HERBED CHICKEN THIGHS WITH CIDER CABBAGE



Herbed Chicken Thighs With Cider Cabbage image

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

3/4 teaspoon dried oregano
3/4 teaspoon ground thyme
1/2 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon ground coriander
8 skinless chicken thighs (about 2 pounds)
1 teaspoon olive oil
2 cups apple cider
8 cups sliced red cabbage
1 cup thinly sliced red onion, separated into rings
2 tablespoons red wine vinegar
1 tablespoon sugar

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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