We will leave the potatoes for another day.
Chicken with roasted cabbage and mustard (photo: Dror Einav)
With all the love we have for chicken in the oven with potatoes in its many derivatives and versions, sometimes it is allowed and necessary to diversify.
This dish is going to surprise you, precisely in the cabbage section.
On the face of it, a simple, cheap and readily available vegetable that almost always ends up as a salad of one kind or another, but when it is roasted at high heat and the outsides are slightly burnt, it becomes a real delicacy.
Add brown and juicy chicken smeared with mustard, ground black pepper, thyme and chopped goose breast to the roasting pan and you have a complete meal in a pan rich in flavors.
Want more?
Here you will find a recipe for roasted cabbage in its entirety according to a recipe from the Brothers Restaurant
and there is also a recipe for roasted cabbage stuffed with lamb, roasted eggplant and pistachios
The roasted cabbage is going to surprise you.
Chicken with mustard-roasted cabbage and goose breast
Ingredients
8 chicken thighs (or 4 thighs)
1 small white cabbage or half a large cabbage
150 grams of smoked goose breast (can be obtained in the delicatessen of any supermarket)
3 tablespoons of high-quality Dijon mustard
1 teaspoon barbecue sauce (permission)
3 sprigs of thyme
6 cloves of garlic
Salt
Ground black pepper
¼ cup olive oil
to serve
1 lemon
For the conversion table click here >
Preparation
How do you prepare chicken and cabbage in one pan?
1 Chop the goose breast into small cubes.
Keep a little aside and mix the rest in a large bowl with the mustard and barbecue sauce.
Add in the leaves of the thyme sprigs and season generously with salt and ground black pepper.
2 Put the chicken in the bowl and shake well so that the whole chicken is covered with the mustard marinade and the goose breast.
Set aside.
You can prepare in advance and marinate for a few hours in the refrigerator.
3 Cut the cabbage into eighths and arrange them in the pan at intervals.
Arrange the poultry and garlic cloves between the spaces.
4 Add the olive oil to the bowl where the chickens were (the one with the leftover mustard marinade), season again with salt and ground black pepper and mix.
Brush the cabbages with the marinade diluted with the olive oil.
5 Sprinkle some more of the diced goose breast and cover the pan with aluminum foil.
6 Put in an oven preheated to 200 degrees for 40 minutes.
7 After 40 minutes, raise the oven heat to 250 degrees, remove the cover and continue roasting for another 20-30 minutes or until the cabbages are burnt at the edges (this is the tastiest) and the poultry is browned.
8
Tip:
before serving, squeeze a little lemon juice over it.
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