German · intermediate
Franconian Chicken Thighs With Braised Apple Red Cabbage
Crispy seared chicken thighs cooked over tender red cabbage braised with sweet apples, cloves, and caraway.
- PREP TIME
- 15 min
- COOK TIME
- 40 min
- SERVES
- 4
Good things
start in the kitchen.
LET’S MAKE IT
Step by step
- 01
Season chicken thighs generously with salt and black pepper.
- 02
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.
- 03
Sauté sliced onion in pan drippings over medium heat for 3 minutes until softened.
- 04
Add shredded cabbage, grated apple, caraway, cloves, apple vinegar, and 120 ml water into skillet, mixing thoroughly.
- 05
Nestle seared chicken thighs skin-side up on top of cabbage mixture.
- 06
Cover skillet, reduce heat to low, and simmer 25 minutes until chicken reaches 165 Fahrenheit and cabbage is silky.
A LITTLE KITCHEN KNOW-HOW
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.
Notes from the kitchen
- 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.