Murashima Miyu 村島未悠
Murashima Miyu 村島未悠
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Chicken with Cabbage and Vinegar
Braised Chicken with Caramelized Cabbage and Vinegar Glaze
Ingredients:
6 bone-in, skin-on chicken thighs
1 tablespoon olive oil
Salt and pepper to taste
1 small green cabbage, thinly sliced
1 yellow onion, thinly sliced
3 garlic cloves, minced
1/2 cup apple cider vinegar
1 tablespoon brown sugar (optional, for balance)
1/2 teaspoon crushed red pepper flakes (optional)
1/2 cup chicken broth
Fresh parsley, for garnish
Directions:
Season chicken thighs with salt and pepper.
Heat olive oil in a large skillet or Dutch oven over medium-high heat. Sear the chicken, skin side down, for 5–7 minutes until golden and crisp. Flip and cook another 3–4 minutes. Remove and set aside.
In the same pan, add onion and cook for 2–3 minutes until softened. Stir in garlic, then add the sliced cabbage. Sauté for 5 minutes until slightly wilted and browned at the edges.
Pour in apple cider vinegar, scraping up any browned bits from the pan. Stir in brown sugar and red pepper flakes if using.
Nestle the chicken back into the pan over the cabbage. Pour in chicken broth and bring to a simmer.
Cover and reduce heat to low. Braise for 25–30 minutes, or until the chicken is cooked through and tender.
Uncover, increase heat slightly, and cook 5 more minutes to reduce the liquid and intensify the flavors.
Garnish with fresh parsley and serve warm with crusty bread or potatoes.
Prep Time: 10 minutes | Cooking Time: 45 minutes | Total Time: 55 minutes
Kcal: 370 kcal | Servings: 4 servings
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Cozy up with this rustic Chicken with Cabbage and Vinegar A savory, tangy braised dish perfect for chilly nights or Sunday dinner.Chicken with Cabbage and Vinegar Braised Chicken with Caramelized Cabbage and Vinegar Glaze Ingredients: 6 bone-in, skin-on chicken thighs 1 tablespoon olive oil Salt and pepper to taste 1 small green cabbage, thinly sliced 1 yellow onion, thinly sliced 3 garlic cloves, minced 1/2 cup apple cider vinegar 1 tablespoon brown sugar (optional, for balance) 1/2 teaspoon crushed red pepper flakes (optional) 1/2 cup chicken broth Fresh parsley, for garnish Directions: Season chicken thighs with salt and pepper. Heat olive oil in a large skillet or Dutch oven over medium-high heat. Sear the chicken, skin side down, for 5–7 minutes until golden and crisp. Flip and cook another 3–4 minutes. Remove and set aside. In the same pan, add onion and cook for 2–3 minutes until softened. Stir in garlic, then add the sliced cabbage. Sauté for 5 minutes until slightly wilted and browned at the edges. Pour in apple cider vinegar, scraping up any browned bits from the pan. Stir in brown sugar and red pepper flakes if using. Nestle the chicken back into the pan over the cabbage. Pour in chicken broth and bring to a simmer. Cover and reduce heat to low. Braise for 25–30 minutes, or until the chicken is cooked through and tender. Uncover, increase heat slightly, and cook 5 more minutes to reduce the liquid and intensify the flavors. Garnish with fresh parsley and serve warm with crusty bread or potatoes. Prep Time: 10 minutes | Cooking Time: 45 minutes | Total Time: 55 minutes Kcal: 370 kcal | Servings: 4 servings #chickendinner #cabbagerecipes #vinegarchicken #braisedchicken #comfortfood #simpleingredients #heartymeals #homestylecooking #cabbageandchicken #dutchovencooking #savorydinner #fallrecipes #rusticmeals #easyfamilydinner #budgetfriendlyrecipes #weeknightmeals #classicflavors #applecidervinegar #tenderchicken #braisedmeat Cozy up with this rustic Chicken with Cabbage and Vinegar A savory, tangy braised dish perfect for chilly nights or Sunday dinner.
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