Cider Braised Chicken and Cabbage

This one-pot dish is perfect for a crowd or a week-night 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.

Prep Time: 20 minutes
Cook Time: 1 hour 1 minute
Yield: 6 servings
Difficulty: Easy

INGREDIENTS

6 bone-in chicken breasts, about 5 - 6 oz each
1 - 2 Tbsp olive oil
¼ Cup all-purpose flour, you can use almond flour for Keto
½ tsp salt for dredging
½ tsp black pepper
½ tsp onion powder
12 oz hard cider
2 Cup fennel, thinly sliced
2 Cup green cabbage, thinly sliced
1 lb carrots, peeled and chopped about 2" thick (5-6 carrots)
1 lb red potatoes, cleaned and cut 4-5 pieces each
3 cloves garlic, sliced
4 sprigs fresh thyme or 1 tsp dry
1 sprig rosemary or ½ tsp dry
5 - 6 sprigs parsley or 1 tsp dry
1, 14.5 oz. can chicken broth or homemade
salt and pepper to taste

DIRECTIONS

Preheat oven to 325°F
In a glass bowl, combine flour, salt, pepper and onion powder. Dredge the chicken in the flour. Set aside.
Add olive oil to medium-heated Dutch Oven. Add the chicken pieces and brown on both sides. 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 1.25 hours. The internal temperature of the chicken should be 165°F.
Serve chicken and cabbage with veggies and broth and enjoy!

Written by Ian MacDonald