Roast Chicken with Potatoes, Apples and Brown Cabbage Recipe: You have arrived at the beginning of a gastronomic journey that is waiting for you in this recipe blog! In today’s post, we are going to go into the realms of comfort and refinement with a recipe that combines the rustic allure of roast chicken with the sweet and savory delights of potatoes, apples, and brown cabbage.
Roast Chicken with Potatoes, Apples and Brown Cabbage Recipe
When we set out on this adventure, you should get your taste senses ready for a symphony of flavors and textures that will leave you wanting more.
Ingrediends
Spices
- 10Â cardamom pods
- 2 tsp allspice berries
- 5Â cloves
- 2 tsp black peppercorns
- 1 Tbsp sea salt or kosher salt
Chicken
- 2 lbs chicken parts, I used 2 whole legs (leg and thigh attached) and 2 large thighs, all bone in, skin on
- olive oil (or butter)
- 12 ounces Dutch Pee Wee potatoes, halved (don’t peel), .
- 1Â apple, cored and cut into wedges (don’t peel)
Brown Cabbage
- 2 lb head of green cabbage
- 5 Tbsp butter
- 1/4 cup sugar
- 1 tsp black peppercorns
- 2 tsp ground allspice
- 2 tsp carraway seeds
- 2Â bay leaves
- 1Â bunch tyme springs, tied in a bundle
- salt and fresh ground black pepper to taste
- 1 Tbsp fresh squeezed lemon juice, or to taste
Also See:Â
Instructions
Using either a spice grinder or a mortar and pestle, combine the first four spices and ground them together. To the salt, mix it in.
Once the chicken portions have been coated with the spices, cover them and place them in the refrigerator for one hour.
It is also possible to leave it overnight if you so desire. Preheat the oven to 400 degrees Fahrenheit. A big roasting pan should be used to arrange the chicken in a single layer with the skin facing up.
The chicken should be brushed lightly with olive oil and then roasted for forty-five minutes while being basted many times.
Butter should be melted and applied to the top of the chicken in order to get it going if you do not have enough fluids to baste it.
To the pot, add the potatoes, making careful to baste them with some of the fluids that are in the pot. Continue to roast for another half an hour, basting from time to time.
Cook the apples for an additional fifteen minutes, basting them occasionally, after adding them. A side of cabbage should be served alongside the chicken.
BROWN CABBAGE
The cabbage should be prepared while the chicken is cooking. Remove the core from the cabbage and cut it in half lengthwise. Cut into slices measuring one quarter of an inch.
Heat the butter in a big pot until it begins to develop a golden brown color, and then remove it from the heat.
In order to transform the sugar into a caramel sauce with a light brown color, add the sugar and continue to heat for a couple of minutes while stirring.
Combine the cabbage, spices, and herbs thoroughly after adding them. After lowering the heat, covering the pot, and allowing it to cook for approximately thirty minutes, tossing it frequently, the cabbage should be soft but still firm.
Take out the bundle of herbs as well as the four bay leaves. Depending on your preference, season with salt, pepper, and lemon juice.
Nutrition
- Calories:Â 582Â kcal
- Carbohydrates:Â 54Â g
- Protein:Â 26Â g
- Fat:Â 32Â g
- Saturated Fat:Â 14Â g
- Polyunsaturated Fat:Â 4Â g
- Monounsaturated Fat:Â 11Â g
- Trans Fat:Â 1Â g
- Cholesterol:Â 119Â mg
- Sodium:Â 2007Â mg
- Potassium:Â 1171Â mg
- Fiber:Â 11Â g
- Sugar:Â 26Â g
- Vitamin A:Â 883Â IU
- Vitamin C:Â 97Â mg
- Calcium:Â 178Â mg
- Iron:Â 4Â mg
