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Spice-Crusted Chicken

with Creamy Potatoes & Red Cabbage

Easy
  • Group Created with Sketch.
    Time
    35-45 mins
  • icon_serves Created with Sketch.
    Servings
    2
  • icon_cals Created with Sketch.
    Nutrition
    Est. 670 calories Group 22 Created with Sketch.
    Nutrition Label
    Nutrition Label
    Nutrition Label
    Nutrition Label

Tonight’s recipe highlights an assortment of Eastern European flavors. Our pan-seared chicken gets its smoky, savory crust from a rub of paprika, white pepper, celery seeds and more. We’re serving the chicken with sides of crisp red cabbage and creamy potatoes—which get their irresistible consistency from a cooling sour cream sauce. To round it all out in classic fashion, we’re using plenty of fresh, floral dill.

fresh
ingredients
Spice-Crusted Chicken with Creamy Potatoes & Red Cabbage
Title
tried-and-true
kitchen tools
time-saving
tips & techniques
step-by-step
instructions
Prepare the ingredients:
1 Prepare the ingredients:

Wash and dry the fresh produce.

Heat a medium pot of salted water to boiling on high.

Peel and mince the shallot.

Pick the dill fronds off the stems; discard the stems and finely chop the fronds.

Medium dice the potatoes.

Cut out and discard the cabbage core; roughly chop the leaves.

Make the sauce:
2 Make the sauce:

In a bowl, combine the sour cream, shallot, half the dill and ¼ of the vinegar; season with salt and pepper to taste.

Cook & finish the potatoes:
3 Cook & finish the potatoes:

Add the potatoes to the pot of boiling water and cook 14 to 16 minutes, or until tender when pierced with a fork. Turn off the heat.

Drain thoroughly and return to the pot.

Add the butter, half the sauce and a drizzle of olive oil; season with salt and pepper. Gently mix to combine. Season with salt and pepper to taste. Set aside in a warm place.

Cook the cabbage:
4 Cook the cabbage:

While the potatoes cook, in a large pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot.

Add the cabbage; season with salt and pepper. Cook, stirring occasionally, 4 to 6 minutes, or until lightly browned and slightly softened.

Add the remaining vinegar and ¼ cup of water; season with salt and pepper. Cook, stirring occasionally, 3 to 5 minutes, or until the cabbage has softened and the liquid has cooked off.

Turn off the heat and stir in the remaining dill; season with salt and pepper to taste. Transfer to a plate and set aside in a warm place. Rinse and wipe out the pan.

Cook the chicken:
5 Cook the chicken:

While the potatoes continue to cook, pat the chicken dry with paper towels; season with salt, pepper and the spice blend on both sides.

In the same pan, heat 2 teaspoons of olive oil on medium-high until hot.

Add the seasoned chicken and cook 5 to 7 minutes per side, or until browned and cooked through. Turn off the heat.

Plate your dish:
6 Plate your dish:

Divide the finished potatoes, cooked cabbage and cooked chicken between 2 dishes. Top the chicken with the remaining sauce. Enjoy!

Tips from Home Chefs

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Get This Recipe Delivered
1 Prepare the ingredients:

Wash and dry the fresh produce.

Heat a medium pot of salted water to boiling on high.

Peel and mince the shallot.

Pick the dill fronds off the stems; discard the stems and finely chop the fronds.

Medium dice the potatoes.

Cut out and discard the cabbage core; roughly chop the leaves.

2 Make the sauce:

In a bowl, combine the sour cream, shallot, half the dill and ¼ of the vinegar; season with salt and pepper to taste.

Make the sauce:
Cook & finish the potatoes:
3 Cook & finish the potatoes:

Add the potatoes to the pot of boiling water and cook 14 to 16 minutes, or until tender when pierced with a fork. Turn off the heat.

Drain thoroughly and return to the pot.

Add the butter, half the sauce and a drizzle of olive oil; season with salt and pepper. Gently mix to combine. Season with salt and pepper to taste. Set aside in a warm place.

4 Cook the cabbage:

While the potatoes cook, in a large pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot.

Add the cabbage; season with salt and pepper. Cook, stirring occasionally, 4 to 6 minutes, or until lightly browned and slightly softened.

Add the remaining vinegar and ¼ cup of water; season with salt and pepper. Cook, stirring occasionally, 3 to 5 minutes, or until the cabbage has softened and the liquid has cooked off.

Turn off the heat and stir in the remaining dill; season with salt and pepper to taste. Transfer to a plate and set aside in a warm place. Rinse and wipe out the pan.

Cook the cabbage:
Cook the chicken:
5 Cook the chicken:

While the potatoes continue to cook, pat the chicken dry with paper towels; season with salt, pepper and the spice blend on both sides.

In the same pan, heat 2 teaspoons of olive oil on medium-high until hot.

Add the seasoned chicken and cook 5 to 7 minutes per side, or until browned and cooked through. Turn off the heat.

6 Plate your dish:

Divide the finished potatoes, cooked cabbage and cooked chicken between 2 dishes. Top the chicken with the remaining sauce. Enjoy!

Plate your dish: