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Doing my part to help cabbage ascend the cruciferous veggie throne!
I’ve been tantalized by pickled cabbage, roast cabbage, braised and sautéed cabbage, and charring it is just another way to show off how versatile this vegetable can be. Paired with ultra-crispy chicken thighs and hearty white beans scented with garlic, fennel, fresh herbs, mustard, and white wine, it’s an ultra-satisfying, cozy but clean meal to fuel all your January fun!
Prep time: 15 minutes
Cook time: 1 hour
1 (2-pound) small head green cabbage, cut into 2-inch thick wedges through the core
1 (15-ounce) can cannellini beans, drained and rinsed
2 tablespoons extra-virgin olive oil
1 tablespoon unsalted butter
1 1/4 -pounds bone-in skin-on chicken thighs (4 thighs total)
1 cup white rice flour
1 small yellow onion
2 cloves garlic, thinly sliced
Handful sprigs fresh thyme
2 teaspoons caraway seeds
1/2 cup dry white wine
1 tablespoon Dijon mustard
2 tablespoons fresh parsley, chopped to garnish
2 tablespoons fresh dill, chopped to garnish
Kosher salt and freshly ground black pepper, to taste
12-inch cast iron skillet
•Adjust the oven racks to fit a large cast iron skillet on the bottom rack and a baking sheet on the top. Preheat the oven to 425ºF.
•Bring the chicken out to room temperature 20 to 30 minutes before cooking. This helps with cooking the chicken evenly. Pat the chicken very dry and season with salt. Place the rice flour into a shallow plate and dredge the skin side of the chicken lightly in the rice flour, shaking off any excess. Set aside.
•Heat a large cast iron skillet over medium-high heat with the oil and butter. Add the cabbage and sear on both sides until deep golden brown, 8 to 10 minutes in total. Remove to a baking sheet.
•Place the chicken skin-side down in the skillet and allow to brown for 7 to 9 minutes until deep golden and crispy. Remove to a plate skin-side up to make sure the skin stays crispy (you should be able to tap the skin with your finger, that’s how crispy this gets!).
•Add the onion and garlic and allow to cook just lightly, about 2 minutes. Season with salt.
•Add the beans, thyme and caraway seeds. Allow to cook another couple of minutes until fragrant, then deglaze with the white wine, scraping up any of the browned bits on the bottom of the pan—this is where all the flavor is!! Add the chicken thighs on top then transfer to the oven on the bottom rack with the cabbage on the top rack.
•Allow to roast for 15 to 17 minutes, until the chicken registers 165ºF on a meat thermometer. Remove the chicken and cabbage from the oven. Stir the mustard into the chicken bean mixture.
•If desired for extra crispy cabbage, preheat the broiler. Place the cabbage under the broiler and broil for 1 to 2 minutes, watching carefully! The cabbage burns very easily!!!!
•Serve the cabbage and chicken with beans together garnished with parsley and dill.
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