One-Pot Sweet & Savory Chicken with Cabbage Recipe

Health Highlights

Ingredients

2 tbsp	Olive Oil, Extra Virgin
1 1/3 kg	Chicken thighs, boneless, skinless (sliced)
2 tsp	Garlic powder
1 tsp	Salt
1 tsp	Black pepper
1 tsp	Allspice, ground
1 bulb(s)	Fennel (sliced; save fronds for garnish)
2 medium	Apple (sliced thinly; Granny Smith adds a great tartness)
1/2 tsp	Mustard powder
1 tsp	Salt
1/2 tsp	Black pepper
1 tsp	Allspice, ground
2 clove(s)	Garlic
1/4 cup	Apple cider vinegar
1 medium head	Green cabbage (sliced)
2 tsp	Maple syrup (optional)

In a deep cast iron pan or wide-bottomed stainless steel pot, heat olive oil.
Sear the chicken on high, allowing it to cook about a minute on each side.
Add the garlic powder, salt, pepper and allspice and toss with the meat; cook chicken about 5 minutes each side or until no pink is visible inside.
Prep the apples and cabbage and crush the garlic while waiting.
Remove cooked chicken.
Add the fennel to the same pan and sauté for a couple minutes over medium heat (add more oil if needed).
Add apples, mustard powder, salt pepper and allspice.
Sauté together until caramelizing (browning) begins, about 5 minutes.
Put the fresh crushed garlic in and stir around for 1 minute.
Pour in the ACV and add the cabbage. (It always seems like it's way too much, but trust us - cabbage cooks down like nobody's business, so stuff as much in as your pot will fit!)
Toss together over medium heat until the cabbage is tender.
Sample and add more seasoning or maple syrup to taste.
Toss the chicken back in with the cabbage (or you can serve it on the side).
Garnish with the pretty parts of the fennel.

Calories 591

Calories from fat 192

Calories from saturated fat 44

Total Fat 21.3 g

Saturated Fat 4.9 g

Trans Fat 0.1 g

Polyunsaturated Fat 4.1 g

Monounsaturated Fat 10.0 g

Cholesterol 320 mg

Sodium 1584 mg

Potassium 1593 mg

Total Carbohydrate 33 g

Dietary Fiber 9.3 g

Sugars 21.5 g

Protein 71 g