How long does Herb Crusted Chicken with Braised Red Cabbage take to make?

About 35 minutes in total, with 10 minutes of prep and 25 minutes of cooking. The cabbage braises in a skillet while the chicken bakes in the oven.

Is Herb Crusted Chicken with Braised Red Cabbage vegetarian?

No, it contains chicken breast rubbed with a parsley, thyme and garlic paste, served with red cabbage braised in apple cider vinegar and brown sugar.

How can I tell when the baked chicken breast is done?

Cut into the thickest part: the meat should be white all the way through and the juices should run clear. Let it rest for a few minutes before plating so it stays moist.

How thin should I slice the red cabbage for braising?

Shred it as finely as you can with a sharp knife or mandoline. Thin strands soften evenly in the vinegar and sugar and take on a glossy, slightly caramelised finish.

Can I use white wine vinegar instead of apple cider vinegar?

Yes, white wine vinegar or red wine vinegar both work. Apple cider vinegar is slightly fruitier, so you may want a touch more brown sugar to keep the sweet and sour balance.

Herb Crusted Chicken With Braised Red Cabbage Recipe

Name: Herb Crusted Chicken with Braised Red Cabbage
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Cuisine: German
Ingredients: NaN Fresh Halal Chicken Breast - Boneless Without Skin; - Schwartz Flat Leaf Parsley; - Ducros Dried Thyme; - Biona Capers in Olive Oil; 100 G Jumbo Garlic 100g; - Edmal Red Cabbage; - Apple Cider Vinegar; 300G Brown Sugar With Ginger, 300G; 400G Greenfield Himalayan Salt Fine 400G; 100G Heera Black Pepper Powder 100g

German cuisine · 341 calories

About this recipe

Herb-Crusted Chicken with Braised Red Cabbage is a wonderful blend of hearty German flavors and wholesome nutrition. The chicken, crusted with a fragrant mix of parsley, thyme, garlic, and olive oil, is baked to perfection, offering a tender and juicy protein centerpiece. Paired alongside is sweet and tangy braised red cabbage, which gains its vibrant flavor from apple cider vinegar and a touch of brown sugar. This dish combines comfort and elegance, making it ideal for a weeknight dinner or a special meal to impress. With 44g of protein per serving, it’s a great option for anyone looking to fuel their body while enjoying bold, satisfying flavors. Easy to prepare and ready in just 35 minutes, it’s a delightful way to bring a taste of Germany to your table.

Ingredients

NaN Fresh Halal Chicken Breast - Boneless Without Skin
- Schwartz Flat Leaf Parsley
- Ducros Dried Thyme
- Biona Capers In Olive Oil
100 G Jumbo Garlic 100g
- Edmal Red Cabbage
- Apple Cider Vinegar
300G Brown Sugar With Ginger, 300G
400G Greenfield Himalayan Salt Fine 400G
100G Heera Black Pepper Powder 100g

Instructions

1. Preheat your oven to 200°C and line a baking tray with parchment paper.
2. Mince the parsley, thyme, and garlic finely, then mix them with olive oil to create a herb paste.
3. Rub the herb paste evenly over the chicken breasts and season with salt and pepper.
4. Place the chicken breasts on the baking tray and bake for 20-25 minutes until cooked through.
5. While the chicken is baking, finely shred the red cabbage using a sharp knife or mandoline.
6. Heat a large skillet over medium heat and add the shredded cabbage.
7. Stir in apple cider vinegar, brown sugar, salt, and pepper, mixing well to coat the cabbage.
8. Cover the skillet and let the cabbage braise for about 15 minutes, stirring occasionally, until tender and slightly caramelized.
9. Check the chicken for doneness by cutting into the thickest part; juices should run clear.
10. Remove the chicken from the oven and let it rest for 5 minutes before serving.
11. Plate the chicken alongside the braised red cabbage for a visually appealing dish.
12. Garnish with a few fresh parsley leaves for added color and flavor.

How to make Herb Crusted Chicken With Braised Red Cabbage

Make the herb paste. Preheat the oven to 200°C and line a tray with parchment. Finely mince parsley, thyme and garlic, mix with olive oil, rub over the chicken breasts and season with salt and pepper.
Bake the chicken. Place the chicken breasts on the tray and bake for 20-25 minutes until cooked through and golden.
Braise the cabbage. Finely shred the red cabbage and cook it in a large skillet over medium heat. Stir in apple cider vinegar, brown sugar, salt and pepper, cover and braise for about 15 minutes until tender.
Check and rest the chicken. Check the chicken by cutting into the thickest part to make sure the juices run clear, then remove it from the oven and rest for 5 minutes.
Plate and garnish. Plate the chicken alongside the braised red cabbage and garnish with a few fresh parsley leaves for colour and flavour.

Frequently asked questions

How long does Herb Crusted Chicken with Braised Red Cabbage take to make?: About 35 minutes in total, with 10 minutes of prep and 25 minutes of cooking. The cabbage braises in a skillet while the chicken bakes in the oven.
Is Herb Crusted Chicken with Braised Red Cabbage vegetarian?: No, it contains chicken breast rubbed with a parsley, thyme and garlic paste, served with red cabbage braised in apple cider vinegar and brown sugar.
How can I tell when the baked chicken breast is done?: Cut into the thickest part: the meat should be white all the way through and the juices should run clear. Let it rest for a few minutes before plating so it stays moist.
How thin should I slice the red cabbage for braising?: Shred it as finely as you can with a sharp knife or mandoline. Thin strands soften evenly in the vinegar and sugar and take on a glossy, slightly caramelised finish.
Can I use white wine vinegar instead of apple cider vinegar?: Yes, white wine vinegar or red wine vinegar both work. Apple cider vinegar is slightly fruitier, so you may want a touch more brown sugar to keep the sweet and sour balance.