Braised Chicken and Red Cabbage

chicken and red cabbage simmered in a dutch oven.

Print Recipe

5 from 1 vote

Braised Chicken and Red Cabbage

This one-pot recipe braises chicken and red cabbage together, making for a simple and hearty meal.

Prep Time25

Cook Time1

Course: Chicken, Main Course

Cuisine: American, German

Servings: servings

Calories: 510kcal

Author: Adina

Equipment

Large Dutch oven
Chef’s 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
¾ teaspoon fine sea salt
½ teaspoon ground black pepper
1 ½ tablespoons brown sugar
1 ½ tablespoons apple cider vinegar
½ cup red wine

US - EU

Instructions

To shred red cabbage, remove the outer leaves, cut the cabbage into quarters, and then slice it thinly with a chef’s 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 sauté 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 sauté for 6-7 minutes, stirring twice.
1 medium onion + red cabbage + 6 juniper berries + 3 whole cloves + 3 bay leaves + ¾ teaspoon fine sea salt + ½ 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 ½ tablespoons brown sugar + 1 ½ tablespoons apple cider vinegar + ½ 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 165°F (73°C) 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.

Nutrition