Cider Braised Chicken and Cabbage
Cook Time: 1 hour 1 minute
Yield: 6 servings
Difficulty: Easy
INGREDIENTS
- 6 bone-in chicken breasts, about 5 - 6 oz eachÂ
- 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 eachÂ
- 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
Â
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!
Leave a comment
This site is protected by hCaptcha and the hCaptcha Privacy Policy and Terms of Service apply.