Skillet Chicken with Braised Cabbage and Caraway
Ingredients
- 4chicken thighs (bone-in, skin-on)
- 1 teaspoonkosher salt
- ½ teaspoonblack pepper
- 2 tablespoonolive oil
- 1 mediumyellow onion
- 3 clovesgarlic
- ½ headgreen cabbage
- 1 cupchicken broth
- ¾ teaspooncaraway seeds
- 1 tablespoonapple cider vinegar
Prep
- 01
Dice 1 medium yellow onion.
- 02
Mince 3 cloves garlic.
- 03
Chop 1/2 head green cabbage into rough 1-inch pieces.
Method
- 01
Pat the chicken thighs dry with paper towels. Season both sides generously with salt and pepper.
- 02
Heat olive oil in a large skillet over medium-high heat. When shimmering, add chicken thighs skin-side down and cook for 5 to 6 minutes until the skin is golden and crispy. Flip and cook another 3 minutes. Transfer to a plate.
- 03
Pour off all but 1 tablespoon of fat from the skillet. Add the onion and garlic, stirring often, until softened and fragrant, about 2 minutes.
- 04
Add the cabbage and caraway seeds. Stir to coat in the fat and cook for 2 minutes.
- 05
Pour in the chicken broth and vinegar. Scrape up any browned bits from the bottom of the skillet. Nestle the chicken thighs back in, skin-side up.
- 06
Reduce heat to medium, cover, and braise for 12 to 15 minutes, until the chicken is cooked through and the cabbage is tender but still holds its shape. Check that the thickest part of a thigh registers 165°F on an instant-read thermometer.
- 07
Taste the braising liquid and adjust salt and pepper as needed. Serve the chicken and cabbage in shallow bowls, spooning the pan juices over the top.
Spice Tips
For a hint of warmth, add 1/4 teaspoon ground ginger or a small pinch of smoked paprika with the caraway. A dash of hot sauce stirred in at the end adds brightness and a touch of heat.
Caraway brings a classic Central European note; if you don't have it, omit it and the cabbage will still braise beautifully. Leftovers keep for up to 3 days and reheat gently on the stove.