Scandinavian Chicken and Cabbage
Dive into the comforting flavors of Northern Europe with this Scandinavian Chicken and Cabbage recipe, a heartwarming one-pot dish that’s perfect for cozy dinners. Succulent bone-in, skin-on chicken thighs are seared to golden perfection and then simmered with tender green cabbage, caramelized onions, and fragrant caraway seeds in a savory chicken broth with a touch of white wine vinegar. The addition of dried thyme and fresh parsley infuses earthy, herbal notes, elevating the dish's rustic charm. Ready in just over an hour, this easy-to-make recipe combines minimal effort with maximum flavor, making it a weeknight favorite or an impressive addition to family meals. Serve this savory creation with boiled potatoes or hearty rye bread to complete the Scandinavian-inspired experience.
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Recipe Information
Ingredients
- 6 pieces chicken thighs (bone-in, skin-on)
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter
- 1 medium-sized head green cabbage
- 1 large yellow onion
- 3 cloves garlic cloves, minced
- 2 cups chicken broth
- 1 tablespoon white wine vinegar
- 1 teaspoon caraway seeds
- 1 teaspoon dried thyme
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons fresh parsley, chopped (for garnish)
Instructions
Prepare the ingredients: Remove the core of the cabbage and slice it thinly. Slice the onion. Mince the garlic.
Heat 1 tablespoon of olive oil and 1 tablespoon of butter in a large skillet or Dutch oven over medium-high heat.
Season the chicken thighs with salt and pepper. Place them skin-side down in the skillet and sear for 5-6 minutes until golden brown. Flip and cook for another 3 minutes on the other side. Remove the chicken and set aside.
In the same skillet, add the remaining olive oil and butter. Add the sliced onion and cook for 4-5 minutes until softened and lightly golden.
Add the garlic, caraway seeds, and dried thyme. Sauté for 1 minute until fragrant.
Add the sliced cabbage to the skillet. Cook for 6-7 minutes, stirring frequently, until it begins to soften and caramelize slightly.
Pour in the chicken broth and white wine vinegar. Stir to combine, scraping up any browned bits from the bottom of the skillet.
Nestle the seared chicken thighs into the cabbage mixture, skin side up. Reduce the heat to a simmer, cover the skillet, and cook for 25-30 minutes until the chicken is cooked through and tender.
Uncover the skillet for the last 5 minutes of cooking to allow the liquid to reduce slightly. Taste and adjust seasoning with additional salt and pepper if needed.
Garnish with chopped fresh parsley and serve hot. This dish pairs beautifully with boiled potatoes or a slice of hearty rye bread.
Nutrition Facts
Calories |
543 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 38.5 g | 49% | |
| Saturated Fat | 11.7 g | 59% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 137 mg | 46% | |
| Sodium | 913 mg | 40% | |
| Total Carbohydrate | 19.0 g | 7% | |
| Dietary Fiber | 6.7 g | 24% | |
| Total Sugars | 8.9 g | ||
| Protein | 32.3 g | 65% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 155 mg | 12% | |
| Iron | 3.3 mg | 19% | |
| Potassium | 943 mg | 20% | |
*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.
