Editorial sample recipeGermanintermediatehalalgluten-free

Franconian Chicken Thighs With Braised Apple Red Cabbage

Name: Franconian Chicken Thighs With Braised Apple Red Cabbage
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Yield: 4 servings
Cuisine: German
Ingredients: 4 piece bone-in skin-on chicken thighs; 500 g red cabbage, thinly shredded; 1 large Gala apple, peeled and coarse-grated; 1 medium yellow onion, thinly sliced; 2 tbsp olive oil; 0.5 tsp caraway seeds; 0.13 tsp ground cloves; 3 tbsp apple vinegar

Crispy seared chicken thighs cooked over tender red cabbage braised with sweet apples, cloves, and caraway.

Prep: 15 min
Cook: 40 min
Total: 55 min

Technique to learn

Braising on a Bed

Cooking seared meat over moist vegetables in a covered pan so steam cooks meat while meat juices enrich the vegetable base.

Instructions

Step 1: Season chicken thighs generously with salt and black pepper.
Step 2: Heat olive oil in a heavy skillet over medium-high heat and sear chicken skin-side down for 7 minutes until crisp; turn and cook 3 minutes, then remove to plate.
Step 3: Sauté sliced onion in pan drippings over medium heat for 3 minutes until softened.

Step 4: Add shredded cabbage, grated apple, caraway, cloves, apple vinegar, and 120 ml water into skillet, mixing thoroughly.

Step 5: Nestle seared chicken thighs skin-side up on top of cabbage mixture.

Step 6: Cover skillet, reduce heat to low, and simmer 25 minutes until chicken reaches 165 Fahrenheit and cabbage is silky.

Cooking tips

Keep chicken skin above cabbage level during braising to retain surface crispness.
Grate apple finely so it dissolves smoothly into cabbage gravy.
Original home-cooking adaptation inspired by German; regional versions vary.
Use halal-certified meat, poultry, stock, sauces, cheese and other processed ingredients. Check labels and avoid cross-contamination. Recipe screening is not halal certification.

Sign in to save this recipe, plan it, and log it when you cook it.

Sign in