Chicken and Braised Cabbage
with Garlic Mash and Horseradish Aioli
The chilly evenings have us craving dishes that'll warm us inside and out! With fragrant roasted chicken breasts served atop braised red cabbage and apple, plus a pile of creamy mashed potatoes alongside, this comforting dish does exactly 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
Yellow Onion
1 tbsp
Red Wine Vinegar
(Contains Sulphites)
1 tbsp
Brown Sugar
460 g
Russet Potato
1 tbsp
Horseradish
(Contains Sulphites)
1 unit
Garlic, cloves
2 tbsp
Mayonnaise
(Contains Egg, Mustard)
¼ tbsp
Seasoned Salt
7 g
Parsley
Not included in your delivery
4 tbsp
Unsalted Butter*
(Contains Milk)
¼ tsp
Salt*
¼ tsp
Pepper*
½ tbsp
Oil*
3 tbsp
Milk*
(Contains Milk)
Nutrition Values
Utensils
Instructions
Before starting, preheat the oven to 450˚F. Wash and dry all produce. Garlic Guide for Steps 1 and 4 (dbl for 4 ppl): 1/8 tsp mild, 1/4 tsp medium and 1/2 tsp extra! Peel, then cut potatoes into 1/2-inch pieces. Add potatoes, 2 tsp salt and enough water to cover (by approx. 1 inch) to 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. Drain and return potatoes to the same pot, off heat. Mash 2 tbsp butter, 3 tbsp milk (dbl both for 4 ppl) and 1/2 tsp garlic into potatoes until creamy. (NOTE: Reference garlic guide.) Season with salt and pepper, to taste.
Meanwhile, heat a large pot over medium heat. While the pot heats, peel, then cut onion into 1/4-inch slices. When the pot is hot, add 1 tbsp butter (dbl for 4 ppl), then swirl the pot until melted. Add onions. Cook, stirring often, until softened, 2-3 min. Add cabbage, vinegar, brown sugar and 1/2 cup water (dbl for 4 ppl). Bring to a simmer over medium-high. Season with salt and pepper. Once simmering, cover and cook, stirring occasionally, until cabbage is tender-crisp, 12-14 min.
Meanwhile, heat a large non-stick pan over medium-high heat. While the pan heats, pat chicken dry with paper towels. Season with pepper and half the seasoned salt (use all for 4 ppl). When the pan is hot, add 1/2 tbsp oil (dbl for 4 ppl), then chicken. Pan-fry until golden-brown, 1-2 min per side. Arrange chicken on a parchment-lined baking sheet. Roast in the middle of the oven until cooked through, 12-14 min.**
Meanwhile, peel, then mince or grate garlic. Drain and discard excess liquid from horseradish. Add mayo, horseradish and 1/4 tsp garlic to a small bowl. (NOTE: Reference garlic guide.) Season with salt and pepper, to taste, then stir to combine. Set aside. Peel, then coarsely grate apple. Roughly chop parsley.
Add grated apple to the pot with cabbage in the last 4-5 min of braising. Cook uncovered, stirring occasionally, until apples are tender, 5-6 min. Add 1 tbsp butter (dbl for 4 ppl), then stir until melted. Season with salt and pepper, to taste.
Thinly slice chicken. Divide braised cabbage and mash between plates. Arrange chicken over top. Spoon horseradish aioli over chicken. Sprinkle parsley over top.
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