German Peasant Style Chicken
Transport your taste buds to the rustic charm of the European countryside with this hearty German Peasant Style Chicken recipe. Perfectly seasoned bone-in chicken thighs are seared until golden and then simmered to tender perfection in a savory broth infused with dried thyme, whole grain mustard, and a hint of apple cider vinegar for depth. A colorful medley of carrots, potatoes, green cabbage, and onions creates a comforting, vegetable-packed base, making this a one-pot wonder that's as satisfying as it is wholesome. Ready in just over an hour, this dish is ideal for cozy family dinners or meal prep. Garnished with fresh parsley and served with crusty bread or egg noodles, this peasant-style chicken is a homestyle feast brimming with flavor. Keywords: German chicken recipe, one-pot chicken dinner, rustic chicken stew, hearty comfort food, chicken and cabbage.
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Recipe Information
Ingredients
- 6 pieces bone-in chicken thighs
- 2 teaspoons salt
- 1 teaspoon black pepper
- 2 tablespoons olive oil
- 1 large yellow onion
- 3 medium garlic cloves
- 3 medium carrots
- 2 large russet potatoes
- 0.5 head green cabbage
- 4 cups chicken broth
- 1 teaspoon dried thyme
- 1 tablespoon whole grain mustard
- 1 tablespoon apple cider vinegar
- 2 tablespoons fresh parsley
Instructions
Season the chicken thighs on both sides with 1 teaspoon of salt and the black pepper.
Heat the olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat.
Sear the chicken thighs skin-side down for 4-5 minutes until golden brown. Flip and cook for another 3 minutes. Remove the chicken and set aside.
Peel and thinly slice the onion, and mince the garlic cloves. Add both to the pot and sauté in the remaining oil over medium heat until softened, about 2-3 minutes.
Peel and chop the carrots and potatoes into bite-sized chunks, and shred the cabbage into thin strips.
Add the carrots, potatoes, and cabbage to the pot, stirring to combine with the onions and garlic.
Pour the chicken broth into the pot, scraping up any browned bits from the bottom of the pot with a wooden spoon.
Stir in the dried thyme, remaining teaspoon of salt, whole grain mustard, and apple cider vinegar.
Return the chicken thighs to the pot, nestling them into the vegetables and broth.
Bring the mixture to a boil, then reduce the heat to low and cover. Simmer for 35-40 minutes, or until the chicken is tender and fully cooked, and the vegetables are soft.
Taste the broth and adjust seasoning if needed.
Garnish with chopped fresh parsley before serving. Serve hot with crusty bread or over egg noodles if desired.
Nutrition Facts
Calories |
4285 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 263.0 g | 337% | |
| Saturated Fat | 69.1 g | 345% | |
| Polyunsaturated Fat | 2.9 g | ||
| Cholesterol | 1215 mg | 405% | |
| Sodium | 338254 mg | 14707% | |
| Total Carbohydrate | 185.8 g | 68% | |
| Dietary Fiber | 24.4 g | 87% | |
| Total Sugars | 30.5 g | ||
| Protein | 280.5 g | 561% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 549 mg | 42% | |
| Iron | 26.4 mg | 147% | |
| Potassium | 8787 mg | 187% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
