Herbed Roast Chicken With Braised Red Cabbage Recipe

About this recipe

Herbed Roast Chicken with Braised Red Cabbage is a traditional German dinner that combines succulent chicken thighs and vibrant red cabbage. The chicken is seasoned with garlic, rosemary, and thyme, then roasted to perfection, while the cabbage is gently braised with apple cider vinegar and a hint of brown sugar for a tangy-sweet flavor. This hearty yet healthy dish is packed with 32g of protein and 6g of fiber, making it both satisfying and nutritious. Ideal for a cozy dinner, the robust flavors and textures complement each other beautifully. The preparation strikes a balance between intermediate cooking skills and straightforward techniques, ensuring it's accessible for anyone looking to elevate their weeknight meals. Serve this comforting dish on chilly evenings or as an impressive centerpiece for casual dining.

Ingredients

• 4X150G Boneless Chicken Thighs 4X150G (Skin On)
• - Edmal Red Cabbage
• 500 Ml Cj Beksul Apple Vinegar 500ml
• - Biona Capers In Olive Oil
• 1 Garlic Bulb - 1 Each
• 30G Natoora Fresh Italian Rosemary
• - Ducros Dried Thyme
• 400G Greenfield Himalayan Salt Fine 400G
• 100G Heera Black Pepper Powder 100g
• NaN Tate & Lyle Dark Soft Brown Sugar
• 1 Onion Large 1 Each

Instructions

1. 1. Preheat your oven to 200°C and line a baking tray with parchment paper.
2. 2. Rub the chicken thighs with olive oil, minced garlic, chopped rosemary, thyme, salt, and black pepper.
3. 3. Place the seasoned chicken thighs on the baking tray and roast for 25 minutes until golden brown and cooked through.
4. 4. While the chicken roasts, thinly slice the red cabbage and onion.
5. 5. Heat olive oil in a large pan over medium heat and sauté the onion until soft and translucent.
6. 6. Add the sliced red cabbage to the pan and cook for 5 minutes, stirring occasionally.
7. 7. Pour in the apple cider vinegar and sprinkle brown sugar, stirring well to combine.
8. 8. Cover the pan and let the cabbage braise for 15 minutes, stirring occasionally, until tender and flavorful.
9. 9. Remove the roasted chicken from the oven and let it rest for 5 minutes before serving.
10. 10. Plate the chicken thighs alongside the braised red cabbage, garnishing with extra rosemary if desired.