Garlic Butter Chicken and Cabbage Skillet (Print version)
Bite-size chicken thighs brown first, then finish cooking with sliced cabbage in buttery pan juices.
# Ingredients:
Ingredients
01 -
500 g boneless chicken thighs
02 -
600 g green cabbage, sliced
03 -
1 onion, thinly sliced
04 -
3 garlic cloves, minced
05 -
30 g butter
06 -
1 tbsp olive oil
07 -
100 ml chicken broth
08 -
1 tsp sweet paprika
09 -
½ tsp salt
10 -
¼ tsp black pepper
# Instructions:
01 -
Pat the chicken dry and cut into large bite-size pieces. Toss with paprika, salt and pepper. Slice the cabbage into short strips, discarding the tough core.
02 -
Heat the oil and half the butter in a large deep skillet over medium-high heat. Brown chicken for 6–8 minutes, turning occasionally. Transfer to a plate; it will finish cooking later.
03 -
Add onion and the remaining butter to the same skillet. Cook for three minutes, then add cabbage in two batches and stir for five minutes until it begins to soften.
04 -
Stir in garlic for one minute. Pour in broth, scraping up browned bits, then return chicken and any juices. Cover and cook over medium-low heat for 8–10 minutes until cabbage is tender and chicken reaches 74°C / 165°F in the thickest pieces.
05 -
Uncover and simmer for two to three minutes if needed to reduce excess liquid. The cabbage should be coated with buttery pan juices rather than floating in broth.
06 -
Divide between four bowls and serve hot. Keep the chicken pieces and tender cabbage mixed together so each portion gets both.
07 -
Refrigerate within two hours for up to three days. Reheat until steaming hot throughout and the chicken reaches 74°C / 165°F.
# Good to know:
01 -
Includes 0 minutes resting or cooling time.