Pan Roasted Chicken Thighs with Braised Cabbage

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Pan Roasted Chicken Thighs with Braised Cabbage

by Dr. Morgan Camp M.D. admin

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13/02/17
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Pan Roasted Chicken Thighs with Braised Cabbage

 

 

 

  • Author: Morgan Camp

Ingredients

4 organic bone in chicken thighs with skin

4 cloves of minced garlic

1 tbsp. minced ginger

2 tbsp. rice vinegar

2 tbsp. fish sauce

1 red onion, thinly sliced

1 cabbage, cored and roughly chopped

Salt and pepper

Instructions

  1. Combine the chicken thighs, minced garlic, minced ginger, rice vinegar, and fish sauce for 1 to 8 hours in the refrigerator.
  2. Preheat the oven to 400 degrees F.
  3. When ready to cook, take the chicken out of the refrigerator and dry thoroughly. Save the marinade for later.
  4. Cook the chicken in a skillet on medium high skin side-down until the skin is light brown and crispy and most of the fat has rendered out and is liquid in the pan. This should take about 8-10 minutes.
  5. Remove the chicken thighs from the skillet and set them aside on a plate, leaving the rendered fat in the skillet.
  6. Cut the red onion into thin slices. With the skillet over medium heat, add the red onion slices and cook, stirring, until the onion starts to soften, about a minute.
  7. Core the cabbage and chop it roughly into 2 inch pieces.
  8. Add the chopped cabbage and the leftover marinating liquid and stir so that the cabbage is coated with the liquid.
  9. Place the chicken thighs on top of the cabbage, skin side-up.
  10. Roast in oven at 400F until the chicken is cooked through and the cabbage is soft and slightly brown around the edges of the skillet, should take about 15 minutes.

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