Roasted Chicken With Braised Red Cabbage And Thyme Sauce

This comforting meal features juicy roasted chicken pieces marinated in garlic and herbs, paired with vibrant braised red cabbage sweetened with apples and vinegar. The dish is finished with a savory thyme-infused sauce that ties the flavors together. It is a perfect weeknight dinner or a light holiday centerpiece. The combination of tender meat, sweet-and-sour cabbage, and aromatic sauce creates a balanced and satisfying plate.

Cooking Method: Baking, Roasting

Cuisine: Mediterranean

Courses: Main Courses

Difficulty: Advanced

Servings: 1

Calories: 179.2

Dietary: Vegan

Description

This comforting meal features juicy roasted chicken pieces marinated in garlic and herbs, paired with vibrant braised red cabbage sweetened with apples and vinegar. The dish is finished with a savory thyme-infused sauce that ties the flavors together. It is a perfect weeknight dinner or a light holiday centerpiece. The combination of tender meat, sweet-and-sour cabbage, and aromatic sauce creates a balanced and satisfying plate.

Directions

1
Cut chickens into leg, thigh, and breast pieces, removing breast bones.
2
In a blender, combine olive oil, garlic, rosemary, thyme, black pepper, soy sauce, and red wine vinegar. Puree until smooth.
3
Toss chicken pieces with the marinade, ensuring they are well coated. Cover and refrigerate overnight.
4
Preheat oven to 350°F (175°C).
5
Drain chicken from marinade and place in a roasting pan. Roast for 1 hour, or until juices run clear and internal temperature reaches 165°F.
6
While chicken roasts, heat a large skillet over medium heat. Add diced bacon and render until crisp.
7
Add diced onion, chopped garlic, and diced apple to the bacon. Cook until vegetables are slightly browned.
8
Add sliced red cabbage, red wine, red wine vinegar, sugar, cinnamon stick, ground clove, and chicken stock.
9
Cover and simmer cabbage mixture until tender, about 30-45 minutes. Season with salt and pepper to taste.
10
For the sauce, heat olive oil in a saucepan over medium-high heat until smoking.
11
Add diced carrots, diced onions, diced celery, and minced garlic. Sauté until browned.
12
Deglaze pan with sherry and white wine. Cook until liquid has evaporated.
13
Add chicken stock and simmer, reducing liquid by half.
14
Season sauce with salt and pepper to taste.
15
Serve roasted chicken alongside braised red cabbage and spoon thyme sauce over the top.

Nutrition Facts

Servings 1 pie

Amount Per Serving
Calories 179.2kcal

% Daily Value *
Cholesterol 66.8mg23%
Sodium 61.5mg3%
Protein 20.2g41%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: roasted chicken, braised red cabbage, thyme sauce, garlic marinade, apples, red wine vinegar, dinner, comfort food, herbs, vegetables, easy dinner, family meal

Read it online: https://www.chefs-mate.com/recipe/roasted-chicken-with-braised-red-cabbage-and-thyme-sauce/