Why sear the chicken thighs before roasting?

Searing browns the skin and builds flavour before the chicken goes into the oven. It also helps the skin stay crisper while it roasts in the stock.

What gives the red cabbage its sweet and sour taste?

Apple cider vinegar and dark brown sugar, simmered together with the cabbage and carrot. The slow, covered cook softens the cabbage and deepens the flavour.

Can I make the braised cabbage the day before?

Yes, braised red cabbage keeps well in the fridge for up to 3 days and often tastes better reheated. Warm it gently in a covered pan.

Slow Roasted Bavarian Herb Chicken With Braised Red Cabbage Recipe

Name: Slow Roasted Bavarian Herb Chicken with Braised Red Cabbage
Prep time: 15 min
Cook time: 55 min
Total time: 70 min
Cuisine: German
Ingredients: - Schwartz Bay Leaves; 100 G Jumbo Garlic 100g; - Oxo Chicken Stock Cubes; - Edmal Red Cabbage; - Maldon Flakes Sea Salt; - Ducros Dried Thyme; 100 g Yorkshire English Carrots 100G; 100G Rajah Black Pepper Ground 100G; NaN Tate & Lyle Dark Soft Brown Sugar; 250 Ml Trs Lemon Juice 250Ml; 4X150G Boneless Chicken Thighs 4X150G (Skin On); 1 L Eat Wholesome Organic Raw Apple Cider Vinegar With Mother; 50G Natoora Fresh Italian Flat Leaf Parsley; 18 g Schwartz Dried Rosemary Jar 18g; 500 ml Filippo Berio Extra Virgin Olive Oil 500 ml

German cuisine · 333 calories

About this recipe

Transport yourself to the heart of Germany with this slow-roasted Bavarian herb chicken paired with braised red cabbage. This dish is a celebration of bold flavors and comforting textures, combining tender, spiced chicken thighs with the tangy sweetness of red cabbage and carrots. The roasting process locks in the chicken's juices, while the braising technique for the vegetables creates a rich, melt-in-your-mouth experience. Packed with 35g of protein and 7g of fiber, this meal is both nutritious and satisfying. Perfect for dinner, it strikes the right balance between wholesome and indulgent, making it a great choice for a hearty family meal or a cozy evening at home.

Ingredients

- Schwartz Bay Leaves
100 G Jumbo Garlic 100g
- Oxo Chicken Stock Cubes
- Edmal Red Cabbage
- Maldon Flakes Sea Salt
- Ducros Dried Thyme
100 g Yorkshire English Carrots 100G
100G Rajah Black Pepper Ground 100G
NaN Tate & Lyle Dark Soft Brown Sugar
250 Ml Trs Lemon Juice 250Ml
4X150G Boneless Chicken Thighs 4X150G (Skin On)
1 L Eat Wholesome Organic Raw Apple Cider Vinegar With Mother
50G Natoora Fresh Italian Flat Leaf Parsley
18 g Schwartz Dried Rosemary Jar 18g
500 ml Filippo Berio Extra Virgin Olive Oil 500 Ml

Instructions

1. Preheat your oven to 160°C (320°F) and grease a baking dish with 1 tbsp olive oil.
2. Season 400 g chicken thighs with 1 tsp dried thyme, 1 tsp dried rosemary, 1 tsp sea salt and 0.5 tsp black pepper.
3. Heat a skillet over medium heat and sear the chicken thighs on both sides until golden brown, about 3 minutes per side.
4. Transfer the chicken thighs to the baking dish and drizzle with 1 tbsp lemon juice and 150 ml chicken stock (1 stock cube dissolved in hot water). Add 2 bay leaves, cover with foil and slow roast for 50 minutes, removing the foil for the last 10 minutes, until very tender and cooked through (75°C inside).
5. About 30 minutes before the chicken is done, thinly slice 300 g red cabbage and shred 150 g peeled carrots.
6. Heat 1 tbsp olive oil in a large pan and sauté 2 minced garlic cloves until fragrant, about 1 minute.
7. Add the red cabbage and carrots to the pan and stir to combine with the garlic.
8. Pour in 30 ml apple cider vinegar and sprinkle 15 g brown sugar over the cabbage mixture, then stir well.
9. Cover the pan and simmer the cabbage mixture over low heat for 20 minutes, stirring occasionally.
10. Remove the chicken from the oven and let it rest for 5 minutes before serving.
11. Plate the roasted chicken thighs and braised cabbage alongside each other.
12. Garnish with 5 g freshly chopped parsley for added flavor and aroma.
13. Serve warm and enjoy your hearty German-inspired dinner.

How to make Slow Roasted Bavarian Herb Chicken With Braised Red Cabbage

Season and sear the chicken. Preheat the oven to 190°C (375°F) and grease a baking dish with olive oil. Season the chicken thighs with berbere and speculoos spice blends, sea salt flakes and ground black pepper, then sear for about 3 minutes per side until golden.
Roast the chicken. Transfer the chicken to the baking dish, drizzle with lemon juice and chicken stock, add the bay leaves and roast for 25 minutes or until fully cooked.
Prepare the cabbage. While the chicken roasts, thinly slice the red cabbage and shred the carrots. Heat olive oil in a large pan, sauté the garlic for about 1 minute, then add the cabbage and carrots.
Braise the cabbage. Pour over the apple cider vinegar, sprinkle in the brown sugar and stir well, then cover and simmer over low heat for 15 minutes, stirring occasionally.
Rest and serve. Rest the chicken for 5 minutes, then plate it alongside the braised cabbage, garnish with freshly chopped parsley and serve warm.

Frequently asked questions

How long does Slow Roasted Bavarian Herb Chicken with Braised Red Cabbage take?: About 60 minutes in total, with 10 minutes of prep and 50 minutes of cooking. The chicken roasts while the cabbage braises on the hob.
Is Slow Roasted Bavarian Herb Chicken with Braised Red Cabbage vegetarian?: No, it contains skin-on chicken thighs seasoned with warm spices, seared, then roasted with stock and lemon, served with braised red cabbage and carrots.
Why sear the chicken thighs before roasting?: Searing browns the skin and builds flavour before the chicken goes into the oven. It also helps the skin stay crisper while it roasts in the stock.
What gives the red cabbage its sweet and sour taste?: Apple cider vinegar and dark brown sugar, simmered together with the cabbage and carrot. The slow, covered cook softens the cabbage and deepens the flavour.
Can I make the braised cabbage the day before?: Yes, braised red cabbage keeps well in the fridge for up to 3 days and often tastes better reheated. Warm it gently in a covered pan.