Broth-Braised Chicken with Red Cabbage

Succulent chicken thighs slow-braised with shredded red cabbage, tender baby potatoes, and cannellini beans in a savory herb broth.

• Prep: 20 min
• Cook: 45 min
• Total: 1 hr 5 min
• Servings: 6
• Cuisine: Austrian
• Difficulty: Medium

Dietary

• Gluten-Free
• Dairy-Free
• Nut-Free
• Egg-Free
• Low-Sodium
• High-Fiber
• Low-Sugar
• Low-Cholesterol
• Low-Saturated-Fat
• High-Protein
• Low-Fat
• Low-Calorie

Tags

• one-pot
• comfort food
• healthy

Ingredients

• 1.5 pound chicken thighs (boneless, skinless, trimmed)
• 6 cup red cabbage (shredded)
• 1.5 pound baby red potatoes (halved)
• 1 can cannellini beans (rinsed and drained)
• 4 cup green beans (trimmed)
• 2 cup vegetable broth (low-sodium)
• 2 tablespoon canola oil
• 1 tablespoon fresh thyme (minced)
• 1 teaspoon dried marjoram
• 0.5 teaspoon salt
• 0.5 teaspoon black pepper (ground)

Instructions

1. Heat 1 tablespoon of canola oil in a large Dutch oven over medium-high heat. Season chicken thighs with half of the salt and half of the black pepper.
2. Sear the chicken thighs for 4 minutes per side until lightly browned, then transfer to a plate.
3. Add the remaining 1 tablespoon of canola oil to the Dutch oven. Stir in the red cabbage, baby red potatoes, green beans, fresh thyme, dried marjoram, and the remaining salt and black pepper, cooking for 3 minutes.
4. Pour in the vegetable broth and gently nestle the seared chicken thighs and cannellini beans into the vegetable mixture.
5. Cover, reduce heat to low, and simmer for 35 minutes until the potatoes are fork-tender and the chicken reaches an internal temperature of 165°F.

Notes

Red cabbage stays vibrantly colored and lends a subtle sweetness to the braising broth without requiring any added sugar.

Nutrition (per serving)

• Calories: 380
• Protein: 31 g
• Carbohydrates: 42 g
• Fat: 10.5 g
• Fiber: 10.2 g
• Sodium: 390 mg
• Saturated Fat: 2.1 g
• Sugar: 4.1 g
• Cholesterol: 68 mg