Seared Chicken & Potato Salad with Sweet & Sour Cabbage

Seared Chicken & Potato Salad

with Sweet & Sour Cabbage

35 MIN
4 Servings
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From the Test Kitchen

In this recipe, we’re serving up juicy chicken (dredged in flour and pan-seared) with a duo of German-inspired side dishes. We’re braising delicate savoy cabbage with honey and apple cider vinegar, turning it tender and delicious. To complement the cabbage, we’re also making a filling potato salad with whole grain Dijon mustard and fresh herbs. All together, it makes for a warming winter dinner, rich with the robust flavors of hearty German cooking.

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  • Nutrition
    PER SERVING
  • Calories
    565 Cals (est.)
fresh
ingredients
time-saving
tips & techniques
Prepare the ingredients:
1 Prepare the ingredients:

Wash and dry the fresh produce. Heat a large pot of salted water to boiling on high. Medium dice the potatoes. Peel, halve and thinly slice the onion. Remove and discard the cabbage core; thinly slice the leaves. Cut off and discard the root ends of the scallions; thinly slice the scallions, separating the white bottoms and green tops. Pick the parsley leaves off the stems; discard the stems and thinly slice the leaves. Quarter and deseed the lemon.

Cook the potatoes:
2 Cook the potatoes:

Add the potatoes to the pot of boiling water. Cook 8 to 10 minutes, or until tender when pierced with a fork. Drain thoroughly and return to the pot. Set aside in a warm place.

Braise the cabbage:
3 Braise the cabbage:

While the potatoes cook, in a large pan, heat 1 tablespoon of olive oil on medium-high until hot. Add the onion; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until softened. Add the cabbage; season with salt and pepper. Cook, stirring occasionally, 1 to 2 minutes, or until slightly wilted. Stir in the honey, ¾ of the vinegar and ¼ cup of water. Loosely cover the pan with aluminum foil; reduce the heat to medium-low. Simmer 10 to 12 minutes, or until the cabbage is very tender and the liquid has cooked off; season with salt and pepper to taste. Transfer to a bowl and set aside in a warm place. Carefully rinse and dry the pan.

Make the potato salad:
4 Make the potato salad:

While the cabbage braises, add the parsley, mustard, white bottoms of the scallions and remaining vinegar to the pot of cooked potatoes. Drizzle with olive oil and stir to thoroughly combine; season with salt and pepper to taste.

Coat & cook the chicken:
5 Coat & cook the chicken:

Place the flour on a plate. Pat the chicken dry with paper towels; season with salt and pepper on both sides. Thoroughly coat the chicken in the flour (tapping off any excess). In the pan used to braise the cabbage, heat a thin layer of oil on medium-high until hot. Once hot enough that a pinch of flour sizzles immediately when added to the pan, add the chicken. Cook 4 to 6 minutes per side, or until golden brown and cooked through. Divide between 4 plates.

Serve your dish:
6 Serve your dish:

Divide the potato salad and braised cabbage between the plates of cooked chicken. Garnish with the green tops of the scallions. Serve with the lemon wedges on the side. Enjoy!

Tips from Home Chefs

1 Prepare the ingredients:

Wash and dry the fresh produce. Heat a large pot of salted water to boiling on high. Medium dice the potatoes. Peel, halve and thinly slice the onion. Remove and discard the cabbage core; thinly slice the leaves. Cut off and discard the root ends of the scallions; thinly slice the scallions, separating the white bottoms and green tops. Pick the parsley leaves off the stems; discard the stems and thinly slice the leaves. Quarter and deseed the lemon.

2 Cook the potatoes:

Add the potatoes to the pot of boiling water. Cook 8 to 10 minutes, or until tender when pierced with a fork. Drain thoroughly and return to the pot. Set aside in a warm place.

Cook the potatoes:
Braise the cabbage:
3 Braise the cabbage:

While the potatoes cook, in a large pan, heat 1 tablespoon of olive oil on medium-high until hot. Add the onion; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until softened. Add the cabbage; season with salt and pepper. Cook, stirring occasionally, 1 to 2 minutes, or until slightly wilted. Stir in the honey, ¾ of the vinegar and ¼ cup of water. Loosely cover the pan with aluminum foil; reduce the heat to medium-low. Simmer 10 to 12 minutes, or until the cabbage is very tender and the liquid has cooked off; season with salt and pepper to taste. Transfer to a bowl and set aside in a warm place. Carefully rinse and dry the pan.

4 Make the potato salad:

While the cabbage braises, add the parsley, mustard, white bottoms of the scallions and remaining vinegar to the pot of cooked potatoes. Drizzle with olive oil and stir to thoroughly combine; season with salt and pepper to taste.

Coat & cook the chicken:
5 Coat & cook the chicken:

Place the flour on a plate. Pat the chicken dry with paper towels; season with salt and pepper on both sides. Thoroughly coat the chicken in the flour (tapping off any excess). In the pan used to braise the cabbage, heat a thin layer of oil on medium-high until hot. Once hot enough that a pinch of flour sizzles immediately when added to the pan, add the chicken. Cook 4 to 6 minutes per side, or until golden brown and cooked through. Divide between 4 plates.

6 Serve your dish:

Divide the potato salad and braised cabbage between the plates of cooked chicken. Garnish with the green tops of the scallions. Serve with the lemon wedges on the side. Enjoy!

Serve your dish:
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