Saucy Skillet Chicken Thighs & Braised Cabbage: Chicken thighs are a great cut of meat for beginners—they’re juicy. Also full of flavor, and almost impossible to overcook. That’s why I love this recipe, first we pan-sear the chicken to crisp up the skin “tasty”. Then roast it nestled in a pan full of red cabbage with garlic, chicken broth, a splash of vinegar, with a pinch of sugar.
Why do we love using chicken thighs for this recipe. They are tasty and hard to over cook. Plain and simple, chicken thighs are a healthy option that has a lot of protein. However, it is not the healthiest past of a chicken. It has a higher percentage of fat than chicken breasts do (but that’s where the flavor is) . If you eat chicken thighs with the skin, you’re eating more fat than if you ate a chicken breast, but again if cooked properly it’s so much better.
Tips for cooking chicken thighs:
How do you know when chicken thighs are cooked?
One of the hardest parts of cooking chicken is to know when it is done. This trick is a real simple way to tell. You can take a small knife and gently poke from the bare side of the thigh around the bone to see if the meat is cooked. If you’re seeing a lot of pink it is not done, give it a couple minutes more. For a more accurate reading, use a meat thermometer to make sure that your thighs have reached 160°.
Red cabbage is one that will give you a great dose of Vitamin C, making it an antioxidant-rich, immune booster(super food). In comparison to green cabbage, red cabbage contains ten times more vitamins, flavonoids, and antioxidants which improve eye, teeth, bone, & immune health.
Saucy Skillet Chicken Thighs with Herb-Buttered Noodles & Braised Cabbage
- medium ovenproof skillet
- large saucepan
- ½ lb bag egg noodles (use
- 1 pkt chicken broth concentrate
- 1 oz scallions
- 1 lb red cabbage use half
- ¼ oz fresh parsley
- garlic use 1 large clove
- 1½ lb pkg bone-in chicken thighs
- Brown chicken thighs: Preheat oven to 450°F with a rack in the center. Pat chicken dry, then season with 1 teaspoon salt and several grinds of pepper. Heat 1 tablespoon oil in a medium ovenproof skillet (preferably cast-iron) over medium-high. Add chicken, skin side up, and cook until well browned on the bottom, 3–5 minutes. Transfer to a plate. Discard any chicken fat; reserve skillet for step 3.
- Prep ingredients: Bring a large saucepan of salted water to a boil. Peel and finely chop 1 teaspoon garlic. Coarsely chop parsley leaves and stems together. Cut cabbage in half, remove core, and cut one of the halves into 1-inch pieces (save remaining for own use). Trim scallions, then thinly slice.
- Wilt cabbage: Melt 1 tablespoon butter in reserved skillet over medium heat. Add cabbage pieces and ¾ each of the garlic and scallions, stirring to combine. Season with salt and pepper. Cook until slightly softened, 2–3 minutes. Stir in chicken broth concentrate, ½ cup water, 2 tablespoons vinegar, and 1 tablespoon sugar; bring to a boil.
- Roast chicken & cabbage: Place chicken thighs over cabbage in skillet, skin side up. Roast on center oven rack until chicken is cooked to an internal temperature of 165°F, about 20 minutes (watch closely as ovens vary). Switch oven to broil, then broil on center oven rack until chicken skin is crispy, about 2 minutes (watch closely).
- Cook noodles: Meanwhile, add ⅔ of the egg noodles (save rest) to boiling water and cook, stirring occasionally to prevent sticking, until tender, about 5 minutes. Reserve ¼ cup cooking water; drain noodles and return to pot off heat. Add remaining garlic, half of the chopped parsley, and 1 tablespoon butter, stirring until butter is melted. Season to taste.
- Reduce sauce & serve: Return skillet with chicken and cabbage to stovetop and cook over medium-high until sauce is slightly reduced, 1–2 minutes. If noodles are too dry, stir in 1 tablespoon reserved cooking water at a time, as needed. Serve chicken thighs and braised cabbage with herb-buttered noodles alongside. Sprinkle remaining parsley and scallions over top. Enjoy!
Wheat, Egg and Milk. May contain traces of other allergens. Packaged in a facility that packages gluten containing products.
- CHICKEN WONTON STIR-FRY WITH SUGAR SNAP PEAS
- SAUCY SKILLET CHICKEN THIGHS & BRAISED CABBAGE
- CHICKEN TIKKA MASALA WITH BASMATI RICE
- ORANGE CHICKEN STIR-FRY WITH BROCCOLI & JASMINE RICE