Deviled Skillet Chicken and Pickled Cabbage and Red Onion Slaw

Name: Deviled Skillet Chicken and Pickled Cabbage and Red Onion Slaw
Prep time: 35 min
Cook time: 35 min
Total time: 35 min
Yield: 4
Cuisine: Global
Ingredients: 2 bay leaves; 4 servings Crusty bread; 125 milliliters Dijon mustard; 2 teaspoons dried marjoram or oregano; 240 milliliters dry white wine; 6 Tbsps extra-virgin olive oil, plus more for drizzling; 6 peppercorns; 1 mediums red cabbage, shredded; 1 large red onion, quartered and thinly sliced; 1 teaspoon crushed red pepper flakes; 2 sprigs rosemary, leaves finely chopped; 4 servings Salt and freshly ground black pepper; 8 bone-in, skin-on chicken, 4 legs and 1 whole breast, quartered or 4 thighs; 50 grams sugar; 364 grams hot pickled vegetable salad (recommended: Giardiniera); 179 milliliters white balsamic or white wine vinegar

Deviled Skillet Chicken and Pickled Cabbage and Red Onion Slaw could be just the dairy free recipe you've been looking for. One portion of this dish contains around 7g of protein, 23g of fat, and a total of 421 calories. This recipe serves 4. It works best as a side dish, and is done in about 35 minutes. If you have peppercorns, crusty bread, dijon mustard, and a few other ingredients on hand, you can make it. It is perfect for The Fourth Of July. 15-Minute Chicken Paillards with Red Cabbage and Onion Slaw, Pickled Red Onion Deviled Eggs, and Pickled Red-cabbage Slaw are very similar to this recipe.

Instructions

Heat a large cast iron skillet over medium-high to high heat.

Equipment you will use

Frying Pan

Heat the oven to 400 degrees F.

Equipment you will use

Oven

Season the chicken with salt and lots of black pepper, to taste.

Ingredients you will need

Black Pepper

Whole Chicken

Salt

Add 2 tablespoons of extra-virgin olive oil, to the hot skillet and brown the chicken, skin side down, 3 to 4 minutes. Turn the chicken over and brown on the other side, about 3 to 4 minutes.

Ingredients you will need

Extra Virgin Olive Oil

Whole Chicken

Equipment you will use

Frying Pan

While chicken browns, combine the cabbage and onions in salad bowl.

Ingredients you will need

Cabbage

Whole Chicken

Onion

Equipment you will use

Bowl

Put the vinegar, sugar, a teaspoon of salt, bay leaves, peppercorns and cloves in a medium pot over medium heat. Bring to a boil, then turn the heat down to a simmer and reduce the liquid by half, about 5 to 6 minutes. Strain and pour over the cabbage mixture.

Ingredients you will need

Peppercorns

Bay Leaves

Cabbage

Vinegar

Clove

Sugar

Salt

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Pot

Drizzle with 1/4 cup of extra-virgin olive oil and toss to coat.

Ingredients you will need

Extra Virgin Olive Oil

Mix together the mustard, red pepper, marjoram and rosemary leaves in a small bowl.

Ingredients you will need

Rosemary

Red Pepper

Marjoram

Mustard

Equipment you will use

Bowl

Spread the mustard mixture over the skin side of the chicken. Arrange the chicken pieces in a roasting pan and pour in 1 cup of wine.

Ingredients you will need

Chicken Pieces

Whole Chicken

Mustard

Spread

Wine

Equipment you will use

Roasting Pan

Drizzle extra-virgin olive oil over chicken and transfer to the pan to the oven. Roast the chicken for 12 to 15 minutes.

Ingredients you will need

Extra Virgin Olive Oil

Whole Chicken

Equipment you will use

Oven

Frying Pan

Arrange the chicken on serving plates with the cabbage slaw and the hot vegetables alongside. Spoon the pan drippings over the top of the chicken and pass crusty bread at table.

Ingredients you will need

Crusty Bread