German chicken with braised cabbage and apple
~45 minbakedGermanyGluten-freeDairy-free
833kcal
61 gprotein
81 gcarbs
23 gfat
19 gfibre
The numbers are for one adult serving, based on someone who burns about 2,550 kcal a day. The app scales the portion to you and to everyone at the table.
| of the pot | kcal | protein | |
|---|---|---|---|
| Tombulking | 49% | 1,210 | 79 g |
| Emmagetting lean | 27% | 668 | 58 g |
| Jackgrowing | 24% | 584 | 43 g |
Sample household. Numbers worked out by the app’s model.
Ingredients
Serves
- Boneless chicken thighs250 g
- White cabbage300 g
- Apples1
- Potatoes, waxy300 g
- Red onion1
- Extra virgin olive oil2 tsp
- Boneless chicken thighs500 g
- White cabbage600 g
- Apples2
- Potatoes, waxy600 g
- Red onion2
- Extra virgin olive oil25 ml
- Boneless chicken thighs1.0 kg
- White cabbage1.2 kg
- Apples4
- Potatoes, waxy1.2 kg
- Red onion4
- Extra virgin olive oil50 ml
From your store cupboard
Bay leavesCrushed carawayBlack pepperSaltWine vinegar
If you can’t get it
- Boneless chicken thighs → chicken breast — give it a few minutes less on the hob or in the oven, so it doesn’t dry out
Method
- Heat the oven to 200 °C. Cut the potatoes into cubes, toss them with half the oil, salt and caraway and roast them on a tray for 30 minutes.
- Salt and pepper the chicken and fry it in the rest of the oil in a pan 4 minutes each side. Lift it out.
- Tip the onion, sliced into half-moons, into the pan and fry 4 minutes.
- Shred the cabbage and dice the apple. Add both to the pan with a spoonful of vinegar, a teaspoon of caraway, the bay leaf, salt and 150 ml water.
- Set the chicken back on the cabbage, cover and stew 20 minutes over a gentle heat.
- Taste it and adjust with vinegar and salt — braised cabbage should be sour and sweet at the same time. Serve with the roast potatoes.
- Heat the oven to 200 °C. Cut the potatoes into cubes, toss them with half the oil, salt and caraway and roast them on a tray for 30 minutes.
- Salt and pepper the chicken and fry it in the rest of the oil in a pan 4 minutes each side. Lift it out.
- Tip the onion, sliced into half-moons, into the pan and fry 4 minutes.
- Shred the cabbage and dice the apple. Add both to the pan with a spoonful of vinegar, a teaspoon of caraway, the bay leaf, salt and 300 ml water.
- Set the chicken back on the cabbage, cover and stew 20 minutes over a gentle heat.
- Taste it and adjust with vinegar and salt — braised cabbage should be sour and sweet at the same time. Serve with the roast potatoes.
- Heat the oven to 200 °C. Cut the potatoes into cubes, toss them with half the oil, salt and caraway and roast them on a tray for 30 minutes.
- Salt and pepper the chicken and fry it in the rest of the oil in a pan 4 minutes each side. Lift it out.
- Tip the onion, sliced into half-moons, into the pan and fry 4 minutes.
- Shred the cabbage and dice the apple. Add both to the pan with a spoonful of vinegar, a teaspoon of caraway, the bay leaf, salt and 600 ml water.
- Set the chicken back on the cabbage, cover and stew 20 minutes over a gentle heat.
- Taste it and adjust with vinegar and salt — braised cabbage should be sour and sweet at the same time. Serve with the roast potatoes.
Temperatures are for a conventional oven; with a fan, knock off 20 °C.
How to tell it’s done
- Boneless chicken thighs — Thigh meat takes a few minutes more than breast and won’t dry out. Done when nothing pink is left at the thickest point and the meat pulls away from the membrane.
Allergens: Sulphur dioxide and sulphites (12)
