Chicken With Cabbage And Apples Recipes

Steps:

• Sear the sausages in the oil in a large skillet over medium-high heat until the internal temperature is 150 degrees F, about 5 minutes per side. Remove the sausages from the skillet and set aside. Return the skillet to medium-low heat and add more oil if the pan is dry. Add the onions and salt to taste and cook the onions until translucent and just beginning to brown, about 5 minutes.
• Deglaze the skillet with the vinegar, scraping the bottom to get all the brown bits (fond), which equals flavor. Add the cabbage and apples and stir to combine. Let it cook down a bit, stirring occasionally, about 4 minutes. Season with salt and sugar and cook until the cabbage and apples start to soften, another 5 minutes. Return the sausages and any juices that have collected to the skillet. Cover and cook to heat through. Sprinkle in some sage and cook until the internal temperature of the sausages is 165 degrees F, about 5 minutes more. Garnish with additional sage. Adjust the salt if needed, then serve with crusty bread.

Steps:

• Wash chicken and pat dry, using paper towels.
• Blend spices, salt and ginger together.
• Peel back skin of drumsticks, pat flesh with spice mixture and replace skin.
• Line casserole dish with potatoes, then cover with drumsticks.
• Intersperse with rows of cabbage, apples, onions and carrots.
• Sprinkle extra spices and bay leaves over, tuck cinnamon chards in between vegetables and sprinkle with vinegar, orange juice and olive oil.
• Cover tightly and braise at 160°C for 1 hour.
• Remove lid or aluminum foil and continue braising until golden brown.

Steps:

• Rinse chicken and pat dry with paper towels.
• Place cabbage in bottom of a 3 1/2 quart slow cooker.
• Top with onions, chicken and apples.
• Combine soy sauce, ginger and pepper flakes.
• Spoon over chicken and vegetables.
• Cover and cook on LOW about 6 hours or until chicken is tender.

Steps:

• In large skillet, heat butter over medium heat until melted. Sprinkle chicken with paprika and brown in butter on all sides; reduce heat, cover and simmer for 20 minutes.
• Meanwhile place cabbage in a greased 13 x 9 x 2-inch baking dish. Sprinkle with salt and pepper. Cover and bake at 350°F for 20 minutes.
• Arrange apples and onions over cabbage and sprinkle with caraway, lemon peel, and sugar.
• Top with chicken; cover and bake for 30 minutes, or until chicken juices run clear and cabbage is tender. Uncover and sprinkle with cheese; bake 5 minutes more.

Steps:

• Preheat oven to 450 degrees, with racks in upper and lower thirds. Place chicken, cabbage, thyme, and half the cauliflower on a rimmed baking sheet and place remaining cauliflower on another sheet. Drizzle each with 1 tablespoon oil and season with salt and pepper. Place sheet with chicken on top rack and cauliflower on bottom. Cook until cauliflower is tender, 20 minutes, stirring twice.
• Remove both sheets from oven. Let sheet of cauliflower cool, then transfer cauliflower to an airtight container and reserve for Pasta with Cauliflower and Collards. Add apples to sheet with chicken and remaining cauliflower and return to oven. Cook until chicken is cooked through and apples are tender, about 20 minutes, stirring twice. Serve immediately.

Steps:

• Heat oil in a medium size saucepan. Stir in cabbage and onion; fry until wilted. Stir in apple and water, salt and pepper. Cover and simmer about 25 minutes.
• Pour vinegar and sugar into the mixture while tasting for desired sweet and sour taste. Cook another 5 to 6 minutes.

Steps:

• Preheat the oven to 450 degrees. Season the chicken all over with the thyme, 3/4 teaspoon salt and 1/2 teaspoon pepper.
• Heat the oil in a large skillet over medium-high heat until very hot, but not smoking. Working in batches, add the chicken to the skillet, skin-side down, and cook, flipping once, until browned on both sides, about 3 minutes per side. Turn the heat down to medium if the skillet starts to get too dark. Transfer the thighs to a baking sheet and roast in the oven until no longer pink near the bone, 10 to 12 minutes more.
• While the chicken bakes, add the cabbage, apples, 1/4 teaspoon each salt and pepper to the same skillet over medium heat. Cook, tossing, until slightly wilted, 2 to 3 minutes. Add the broth, vinegar and sugar and continue to cook until the cabbage is tender, the liquid has reduced slightly and the sugar dissolves, 2 to 3 minutes. Remove from the heat and stir in the parsley leaves. Season with additional salt and pepper.
• Transfer the cabbage and apples and any juices in the skillet to a serving platter and top with the baked chicken thighs.