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CABBAGE & KIELBASA BAKED CHICKEN

CABBAGE & KIELBASA BAKED CHICKEN

I love dishes that require one pan in the oven and it just takes care of itself. Cabbage, polish sausage and chicken all baked together is such a natural combination and the fennel and caraway seeds seemed a simple choice. This is really rich, so be sure not to skip the vinegar as it will need it. I used chicken quarters (thigh and drum) but you could do this with a whole bird as well. You could substitute kielbasa with any other pork sausage if you wanted as well.

Here's what you'll need

  • 4 chicken quarters (thigh and drum)
  • ½ white cabbage
  • 2 small kielbasa
  • 1 tbsp caraway seeds
  • 1 tbsp fennel seeds
  • 1 tbsp black mustard seeds
  • 2 tbsp dried thyme
  • 2 small carrots (cut into chunks)
  • 1 medium onion (thick slices)
  • ¼ cup dry white wine
  • 1 tbsp flour
  • 2 tbsp olive oil
  1. core and cut the cabbage into big chunks

  2. slice the kielbasa

  3. CABBAGE & KIELBASA BAKED CHICKEN
  4. toss into a roasting pan (metal, preferably) with the carrots and onions

  5. toast the whole spices in a dry pan until just starting to smoke and fragrant, then bash in a pestle and mortar until powdered and toss into the pan

  6. pour in the wine and olive oil, season well with salt and pepper and stir well to coat all the vegetable

  7. arrange the chicken on top with some space in between each piece

  8. CABBAGE & KIELBASA BAKED CHICKEN
  9. bake in a preheated °350 oven for about 35 minutes, baste the chicken, then turn the heat up to °400 and toss the pan back in for the last 10 minutes or so (or when the chicken is cooked and the skin has crisped up)

  10. CABBAGE & KIELBASA BAKED CHICKEN
  11. carefully remove the chicken onto a plate and let rest for 5 minutes

  12. in the meantime, put the pan directly onto a burner on high heat (this is why it's better to use a metal pan, don't try this with glass one...I've had one explode on me a few years back)

  13. sprinkle in the flour and heat until the sauce has thickened and not watery anymore

  14. that's it, serve it up with some mashed potatoes

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