Thursday, January 1, 2015

Chicken with Cabbage and Potatoes

Here's a one-pot peasant dish at it's finest and a good way to stretch your food budget by using lots of veggies. I used chicken legs because they are still inexpensive and hold up well to the braising. Pork "side meat" may be difficult to find. Basically, it is unsmoked bacon and not overly salty like salt pork. (I'm sure one could use bacon with no harm--it's just expensive).

This will make its own "juice" as the vegetables cook down. You are seeking a stew-like consistency. Of course, you could easily make it into a "soup" by adding some chicken stock.

For this batch, I used half red potatoes and some chunks from a sweet potato.

It's not the prettiest dish when done, but it is warm and filling. This would be nice served with a side of wide, buttered noodles.

To make it vegan, simply omit the meats and simmer for a shorter period of time.

  • 4 bone-in, skin-on chicken legs
  • 1/2 head of green cabbage, sliced (8 full ounces)
  • 4 small red potatoes cut into chunks
  • 2 small carrots, slice and diced
  • 1/2 large onion sliced and diced
  • 1, 14-oz. can diced tomatoes, undrained
  • 1/2 cup pork side meat, diced
  • 1/2 teaspoon dried thyme flakes
  • 1/2 teaspoon caraway seed (optional)
  • Salt and pepper
  • Tabasco sauce, several shakes or to taste
  • Smoked paprika 
  • Butter

In a medium Dutch oven, mix the vegetable ingredients, thyme, caraway seed if using, and side meat together. Give a few shakes of Tabasco and smoked paprika. Salt and pepper the chicken legs. Place on top of vegetable mixture. Dot chicken legs with butter. Cover. Slowly bring up to heat and simmer 60-90 minutes until chicken is tender. Remove chicken, skin, de-bone, and add back to pot.

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