This one-pot dish is perfect for a crowd or a weeknight family dinner because it is quick and tasty. Braised chicken breasts are paired with potatoes, cabbage, fennel, carrots, and apples. Braising ages back to the mid-nineteenth century, when braising was defined as referred to as any technique that required cooking food with hot coal. Though times have changed as roasting and grilling have come about, braising is always a great option when you want to try something different.
In a glass bowl, combine flour, salt, pepper, and onion powder. Dredge the chicken in the flour. Set aside.
Over medium heat, place stove/oven safe Dutch oven and add olive oil to heat. Add the chicken pieces to brown on both sides. Remove when brown. Add 1 cup of the hard cider to the pot and use a wooden spoon to loosen any brown pieces at bottom of the pot.
Add in the fennel, cabbage, carrots, red potatoes, garlic, thyme, rosemary, parsley, and chicken broth. Season with salt and pepper, to your taste. Place lid on the pot. Braise in the oven about 1 hour 15 minutes. The internal temperature of the chicken should be 165 degrees.
Serve chicken and cabbage with veggies and broth and enjoy!
Eileen is a mom to four kids from Long Island, New York. She enjoys creating recipes and sharing them with her friends and family, A while ago she began to look at the food she was eating and decided it was time for a change. On her blog Everyday Eileen she shares tasty healthy recipes for everyone!