Chicken with Braised Red Cabbage and Fennel

Name: Chicken with Braised Red Cabbage and Fennel
Prep time: 5 min
Cook time: 35 min
Total time: 40 min
Yield: 4
Ingredients: 3 tablespoons canola oil; 1 medium onion, coarsely chopped; 1 (3-pound) chicken, cut in eighths; 1 tablespoon kosher salt; 1 teaspoon freshly ground black pepper; 1 (10-ounce) bag shredded red cabbage, rinsed and dried; ½ head fennel, shredded; 2 cups chicken broth, more if necessary; 1 teaspoon dried thyme; Applesauce (optional)

Author:
Jamie Geller
Publish date:
Oct 5, 2016

This stove top braised chicken is so juicy and moist and I just love the licorice like fennel (sometimes called anise) and vibrant red cabbage.

40minDuration
35minCook Time
5minPrep Time
4Servings

Ingredients

3 tablespoons canola oil
1 medium onion, coarsely chopped
1 (3-pound) chicken, cut in eighths
1 tablespoon kosher salt
1 teaspoon freshly ground black pepper
1 (10-ounce) bag shredded red cabbage, rinsed and dried
½ head fennel, shredded
2 cups chicken broth, more if necessary
1 teaspoon dried thyme
Applesauce (optional)

Preparation

1. Heat oil in a large sauté pan over medium heat. Add onions and sauté them for 5 minutes or until soft.

2. Season chicken with salt and pepper. Add chicken to the pan and brown for about 8 minutes on each side. Transfer to a bowl.

3. Add cabbage, fennel, broth, and thyme to the pan, mixing well. Bring to a boil. Return chicken to the pan, reduce the heat to a high simmer. Cover and cook for 15 minutes.

4. Transfer to a serving platter. Serve with Noodles with Poppy Seeds and applesauce, if desired.

Recipe courtesy of QUICK & KOSHER Meals in Minutes by Jamie Geller (Feldheim 2010).

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