Wednesday, December 21, 2011

True Foodie's Braised chicken & cabbage...smarty, hearty, goodness!

Braised chicken & cabbage Recipe by True Foodie Ah, they go together like peas and carrots...only, without peas and carrots in this recipe because this is all about the chicken and cabbage. Ingredients: Chicken thighs (my favorite part of the chicken) cabbage- 2 heads(green is the best for this recipe) 1 yellow onion paprika sea salt onion powder garlic powder ground sage fresh ground pepper cayenne pepper fresh rosemary olive oil chicken stock 1 table spoon of rendered bacon/pork fat 1/4 cup of white wine OPTIONAL: Mongolian Fire Oil
Preheat the oven to 350F. Rinse and pat the chicken thighs dry. Mix all the seasonings in a cup then rub on the chicken thighs. You can do this hours ahead of time to let the seasonings penetrate flavor through the chicken, but it's not necessary. In a dutch oven, on the stove, pour about 1/4 cup of olive oil, on high heat, sear the seasoned chicken thighs on each side, just until they're golden, caramel like on each side, but don't cook all the way through. I usually sear about 4 thighs at a time, remove and set aside until I get them all seared. Once they're all seared, take all chicken out of the dutch oven and add roughly chopped onion and cabbage, saute for just about two minutes, then remove the cabbage and onion and set aside. Place the seared thighs back into the dutch oven, add wine, chicken stock, place lid on the dutch oven and put in the oven, bake for about :30 minutes.
After thirty minutes, take out of the oven, ladle the sauteed cabbage and onion you had previously set aside, over the chicken, drizzle with rendered bacon fat, and/or optional Mongolian Fire Oil, and place lid back on, and put back into oven for another :30 minutes. Chicken will be falling off the bone, cabbage/onions will be savory bunch of goodness. Let it rest for about 10 minutes before serving. !!


  1. It really would have helped if you were more specific with the ingredients. Like, how much chicken stock? How much salt, paprika, etc. Thanks.

    1. Usually it's season to your own taste, etc. But I see your point. I'm going to edit this recipe and narrow the specifics to make it easier. Thanks for your's greatly appreciated :-)