This one-pot recipe cooks chicken and red cabbage together, with the chicken and cabbage braising in the same pot. Itโs a simple dish with easy preparation, perfect for a hearty meal.
This comforting chicken and red cabbage is a one-pot meal that combines roasted chicken and braised red cabbage. The cabbage absorbs the meat juices, while the chicken takes on the flavors from the cabbage and spices. You can use red wine, stock, or apple juice for the base, and the dish is simple to prepare with minimal steps.
Check out more recipes for braised chicken: Honey Harissa Chicken Thighs (amazing recipe), Pan-Fried Thighs (so tender), or Mexican Chicken Legs.
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Recipe ingredients
Red cabbage: You will need about 1.7 lbs (750 g), which is roughly half of a medium-sized head of cabbage. However, as the understanding of what constitutes a "medium head" can vary from person to person, itโs best to weigh the cabbage. A little more or less is fine as long as the pot you're using can fit all the shredded cabbage.
Use the leftover cabbage to make Red Cabbage Soup or Purple Cabbage and Carrot Slaw. Or add some to a German Gyros.
Chicken: You will need 4 chicken thighs and 4 chicken drumsticks. I usually buy chicken quarters and divide them at the joint (See, Good to know!). Alternatively, you can only use thighs or only drumsticks (remember that drumsticks are a bit smaller than thighs).
Spices: Juniper berries, whole cloves, and bay leaves are typical spices that go very well with red cabbage. Check out the recipes for Red Cabbage with Red Wine or Slow Cooker Red Cabbage.
Red wine is a perfect fit, but if you prefer not to use alcohol, you can substitute it with chicken stock or apple juice. If using apple juice, reduce the brown sugar to about 1 tablespoon.
See the recipe card for full information on ingredients and quantities.
How to make chicken and red cabbage?
Preparations: Shred the cabbage, pat dry, and season the chicken parts.
Step #1: Sear thighs, skin-side down, for about 3 minutes or until you can easily lift the parts without tearing the skin.
Step #2: Flip and sear for another 3 minutes. Remove from the pot.
Step #3: Sautรฉ the chopped onions until golden.
Step #4: Add red cabbage, spices, and braise for 6-7 minutes.
Step #5: Add sugar, vinegar, red wine and chicken. Simmer, covered, until the meat is cooked through and the cabbage is tender. Check the chicken!
Step #6: Broil for about 5 minutes until the chicken skin is crispy.
Good to know!
To divide quarters at the joint, place the chicken skin-side down on a cutting board. Locate the joint where the drumstick and thigh meet. Use a sharp knife to cut through the skin and muscle, then gently separate the pieces by cutting through the joint. This will give you two separate pieces: the drumstick and the thigh.
Check that the chicken is cooked through; the internal temperature measured with an instant-read thermometer should be 165ยฐF/ 73ยฐC. Another way to check if the meat is done is by cutting a small slit near the bone. The meat should be white with no pink. If any pink remains, the chicken needs more cooking time.
Storage
Make in advance: You can cook the red cabbage and chicken a day ahead and reheat it on the stovetop. Add a splash of wine or stock when reheating, and stir gently to prevent anything from sticking to the bottom of the pot.
Refrigerate leftovers for 3-4 days in an airtight container and reheat before serving.
Freeze: Red cabbage with chicken freezes well. Store them in an airtight container for up to 3 months. Defrost in the refrigerator and reheat before serving.
What to serve with it?
Recipe
Braised Chicken and Red Cabbage
Equipment
- Large Dutch oven
- Chefโs knife
Ingredients
- 1.7 lbs red cabbage shredded, Note 1
- 4 chicken thighs Note 2
- 4 chicken drumsticks
- fine sea salt and ground black pepper
- 1 tablespoon butter
- 1 medium onion finely chopped
- 6 juniper berries
- 3 whole cloves
- 3 bay leaves
- ยพ teaspoon fine sea salt
- ยฝ teaspoon ground black pepper
- 1 ยฝ tablespoons brown sugar
- 1 ยฝ tablespoons apple cider vinegar
- ยฝ cup red wine
Instructions
- To shred red cabbage, remove the outer leaves, cut the cabbage into quarters, and then slice it thinly with a chefโs knife.1.7 lbs red cabbage
- Season chicken: Pat the chicken parts dry with paper towels and season both sides with salt and pepper.4 chicken thighs + 4 chicken drumsticks + fine sea salt and ground black pepper
- Sear the chicken: Melt the butter in the pot. Add the chicken, skin-side down, and sear over medium heat for about 3 minutes or until it lifts easily. If it sticks, let it cook for another minute until it releases easily to prevent tearing the skin. Flip the chicken and sear the other side for another 3 minutes. Remove the chicken from the pot. Remove any excess fat, leaving about 2 tablespoons in the pot.1 tablespoon butter
- Braise red cabbage: Add the chopped onions to the pot and sautรฉ on medium-low heat for about 3 minutes, until golden. Add the red cabbage, juniper berries, whole cloves, bay leaves, salt, and pepper. Stir well, scraping the bottom of the pot, and sautรฉ for 6-7 minutes, stirring twice.1 medium onion + red cabbage + 6 juniper berries + 3 whole cloves + 3 bay leaves + ยพ teaspoon fine sea salt + ยฝ teaspoon ground black pepper
- Simmer: Add the brown sugar, cider vinegar, and red wine, stirring to combine. Nestle the chicken parts into the cabbage, cover the pot, and simmer on medium-low heat for 35-40 minutes or until the cabbage is tender and the chicken is cooked through. Check (Note 3); if the chicken is not done yet, cook for another 5 to 10 minutes and check again.1 ยฝ tablespoons brown sugar + 1 ยฝ tablespoons apple cider vinegar + ยฝ cup red wine
- Broil: Preheat the broiler and broil the chicken until the skin is crispy. It took me about 5 minutes, but stay close and watch to avoid burning.
- Adjust the seasoning with salt and pepper if needed. Serve immediately or reheat later.
Notes
- Red cabbage: 1.7 lbs of red cabbage is about half of a medium-sized head.
- Chicken parts: You can buy 4 chicken quarters and separate them at the joint. Alternatively, you can use just thighs or drumsticks, but keep in mind that drumsticks are smaller.
- Check the chicken: The internal temperature should reach 165ยฐF (73ยฐC) when measured with an instant-read thermometer (the Amazon affiliate link opens in a new tab). Alternatively, make a small cut near the bone on the underside; the flesh should be white with no pink.
Roland says
Canยดt wait to get this on the table