Main Dishesciaoflorentina4.9
Braised Chicken and Cabbage
A rustic braised chicken and cabbage recipe with fork tender thighs cooked with San Marzano tomatoes, caraway seeds and fresh dill.
👥 6 Servings⏱️ Prep & Cook: 1h 10m⏳ Prep: 10 min🔥 Cook: 1h👤 Florentina📖 ciaoflorentina
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- pot
- wooden spoon
📝 Preparation Steps
1
In a large heavy pot heat up the olive oil. Add the onion and season with a pinch of sea salt. Saute until it starts to get some color but take good care not to burn it. Add the caraway seeds and give it a stir.
olive oil3 tbsplarge onion (diced)1
2
Meanwhile rinse and slice the cabbage into thin strips. You may use a madeline if you prefer. Add the sliced cabbage to the pot with the onions. Stir well and hit it with another pinch of sea salt.
medium cabbage1large onion (diced)1
3
Cook the cabbage and onions together for about ⏱️ 20 minutes until the cabbage has wilted.
medium cabbage1large onion (diced)1
4
Add the canned tomatoes to the pot and using a wooden spoon make sure to break them up into large rustic chunks. Add the bay leaves and dill sprigs together with the peppercorns. Stir to combine.
dill sprigs4
5
Add the water and apple cider vinegar and bring to a gentle simmer.
6
Sprinkle the chicken with sea salt and black pepper on both sides and add them to the pot with the cabbage, making sure they are submerged.
medium cabbage1
7
Cover with a tight lid and simmer gently for about ⏱️ 45 minutes or until the chicken is fork tender.
8
Adjust seasonings to your taste with more sea salt and serve hot with a drizzle of extra virgin olive oil, sprinkled with the fresh dill and the red chile pepper.
olive oil3 tbspred chile pepper (sliced thinly)1
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