Chicken and Braised Cabbage
with Mash and Dill Cream
On those chilly Canadian evenings you just want to tuck into a dish that'll warm you inside and out! Fragrant roasted chicken breast sitting atop braised cabbage with a side of mashed potatoes will do just that!
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
2 unit
Chicken Breasts
226 g
Red Cabbage, shredded
1 unit
Gala Apple
113 g
Red Onion
2 tbsp
Red Wine Vinegar
(Contains Sulphites)
1 tbsp
Brown Sugar
460 g
Russet Potato
7 g
Dill
3 g
Garlic
3 tbsp
Sour Cream
(Contains Milk)
1.5 tsp
Dijon Mustard
(Contains Mustard)
1 tbsp
Old Bay Seasoning
(Contains Mustard)
Not included in your delivery
4 tbsp
Unsalted Butter*
(Contains Milk)
¼ tsp
Salt*
¼ tsp
Pepper*
½ tbsp
Oil*
Nutrition Values
Utensils
Instructions
Before starting, preheat the oven to 450˚F. Wash and dry all produce.Dill Guide for Step 6 (dbl for 4 ppl): 1 tsp mild, 2 tsp dilly, 1tbsp extra-dilly! Peel, then cut potatoes into 1/2-inch pieces. Combine potatoes, 2 tsp salt and enough water to cover (by approx. 1 inch) in a medium pot (use same for 4 ppl). Cover and bring to a boil over high heat. Once boiling, reduce heat to medium. Simmer uncovered until fork-tender, 10-12 min. When potatoes are fork tender, reserve 1/4 cup potato cooking water (dbl for 4 ppl), then drain and return potatoes to the same pot, off heat. Mash 2 tbsp butter (dbl for 4 ppl) into potatoes until creamy. Season with salt and pepper to taste. (TIP: For a lighter consistency, add potato cooking water, 1-2 tbsp at a time, if desired.)
While potatoes cook, peel, then thinly slice onion. Peel, then mince or grate garlic. Finely chop dill.
Heat a large pot over medium heat. Add 1 tbsp butter (dbl for 4 ppl), then onions and garlic. Cook, stirring often, until softened, 2-3 min. Add cabbage, vinegar, brown sugar and 1/2 cup water (dbl for 4 ppl). Season with salt and pepper. Cook covered, stirring occasionally, until cabbage is tender-crisp, 12-14 min.
While cabbage braises, heat a large non-stick pan over medium-high heat. While pan heats, pat chicken dry with paper towels. Season with Old Bay Seasoning. When pan is hot, add 1/2 tbsp oil (dbl for 4 ppl), then chicken. Pan-fry until golden-brown, 1-2 min per side. Transfer chicken to a parchment-lined baking sheet. Roast in the middle of the oven until cooked through, 12-14 min.
While chicken roasts, peel, then coarsely grate apple. Add grated apple to the pot with cabbage. Cook uncovered, stirring occasionally, until apples are tender, 3-5 min. Stir in 1 tbsp butter (dbl for 4 ppl) until melted. Season with salt and pepper to taste.
Stir together 1 tsp dill, Dijon, sour cream, salt and pepper in a small bowl.(NOTE: Reference dill guide.) Thinly slice chicken. Divide braised cabbage and mash between plates. Place chicken over cabbage. Spoon dill cream over chicken. Sprinkle any remaining dill over top.
