Chicken And Cabbage Casserole Recipes

Steps:

• Boil cabbage in salted water for 5 minutes, drain and put aside.
• Melt butter and oil in large skillet, brown chicken until golden.
• Add onion and celery, continue cooking until vegetables are translucent, but not cooked through.
• Add rice, chicken broth and wine, bring to a good simmer, cook until rice is tender, approx 15 minutes.
• Prepare bechamel sauce as per indications on package, incorporate cream of chicken soup and milk, mix well, heat through.
• Butter casserole, distribute half of cabbage in bottom of casserole, add chicken and rice preparation and put remaining cabbage on top.
• Pour bechamel cream sauce over the casserole. Gently tap the casserole on the counter in order to spread out the sauce all the way to the bottom.
• Cover with tin foil, cook for 30 minutes at 350°F.
• Remove foil, scatter bread crumbs all over top and cook for another 10-15 minutes.

Steps:

• Heat oil in a large skillet over medium-high heat.
• Mix flour and seasoned salt in a zip lock plastic bag.
• Add chicken drumsticks, two at a time into the bag. Lock and shake bag to coat chicken well.
• Add coated chicken to skillet. Cook, turning occasionally until browned.
• Place chicken in a medium baking dish prepared with oil spray and heat oven to 350ºF.
• Add chopped onion, green bell pepper and carrot to skillet. Cook until cripsy tender for about 5 minutes.
• Mix ketchup with undrained tomatoes, oregano, and salt. Bring to a boil.
• Add cabbage with vegetables and tomato sauce and mix well. Spoon over chicken.
• Cover dish with foil. Bake until chicken is cooked through for about 45 minutes and the cabbage is tender but not overcooked.
• Remove foil; sprinkle mozzarella over chicken. Bake until cheese is melted, about 5 more minutes.
• NOTE: I made this recipe again, adding 4 tablespoons of chopped green peppers and carrots (instead of 2 tablespoons). Reduced the salt to 1/2 teaspoon and Mozzarella cheese to 1/2 cup. Thanks to the reviewers for their good suggestions.

Steps:

• In a small dish, stir together 1 1/2 tablespoons Diamond Crystal kosher salt or 1 tablespoon Morton's coarse kosher salt, 1 teaspoon black pepper, 1 teaspoon fennel seeds and the brown sugar.
• Place the chicken on a large plate or sheet pan and, with a paper towel, pat the surface of the chicken as dry as you can. Remove any giblets from the cavity and reserve for another time. Sprinkle a third of the spice mixture into the cavity of the chicken, focusing especially on the underside of the breasts. Use your hands to really rub the spices into the cavity. Now, sprinkle the rest of the spice mixture all over the surface of the chicken, including the bottom but especially the top, where the breasts are, and again, really rub it into the skin. If roasting right away, let the chicken sit at room temperature for at least 1 hour. Alternatively, you can place the chicken, uncovered, in the refrigerator to dry-brine for up to 24 hours; just be sure to let it sit out at room temperature for at least 1 hour before roasting.
• While the chicken is coming to room temperature, position a rack on the bottom third of the oven and heat the oven to 425 degrees. On a large sheet pan, add the cabbage, onion, 4 tablespoons olive oil and the remaining 1 teaspoon fennel seeds. Season generously with salt and pepper, and toss until evenly combined. Push the cabbage and onions to the edges of the pan to make room for the chicken, and place the chicken in the center of the pan, breast side up; the chicken should have direct contact with the pan and not be sitting over any of the vegetables. Massage the remaining 1 tablespoon olive oil onto the chicken and give it a final generous sprinkling of salt and pepper (going lighter on the seasoning the longer the chicken has been dry-brined).
• Roast the chicken, rotating the pan halfway through, until the skin is golden brown and crispy, and the thigh meat reaches 160 degrees on an instant-read thermometer (it will continue to cook as it rests), 40 to 55 minutes or 13 minutes per pound. Do not cut into it to check that the juices run clear. The cabbage and onions should be soft and slightly charred in spots.
• Let the chicken rest for at least 15 minutes on the pan before transferring to a cutting board and carving into portions. Don't forget to turn the carcass over and eat the two "oysters" on the bottom of the chicken where the back of the thighs meet the spine. It's arguably the best part of the roast chicken experience, and the chef's treat.
• Add the vinegar to the cabbage and onions, toss until evenly distributed and taste for seasoning, adjusting with salt and pepper. Serve alongside the chicken.

Steps:

• Heat the oven to 425 degrees. Prepare the dressing: In a small bowl, whisk together 1/2 cup olive oil with the mustard, garlic, vinegar and cumin seeds. Season generously with salt and pepper.
• Prepare the cabbage: Halve the cabbage lengthwise through the core, then cut each half into 1-inch-thick wedges. (Make sure to continue cutting lengthwise through the core to keep the pieces intact.) You should have about 16 pieces.
• Add the cabbage wedges to a large (13-by-18-inch) baking sheet. Brush all the wedges with half the vinaigrette, then carefully turn and brush the other side with remaining vinaigrette. Arrange in an even layer, then season generously with salt and pepper. On a separate baking sheet, brush the red onion rounds with olive oil on both sides; season generously with salt and pepper. Add the onion rounds to the cabbage wedges, interspersing the red onion and cabbage and tucking some onion rounds partly underneath. Sprinkle the capers evenly on top.
• Prepare the chicken: In a small bowl, toss the coriander and cumin with 1 tablespoon salt and 1 1/2 teaspoons pepper. Place the chicken on the sheet pan where you oiled the onions and drizzle with olive oil all over, then rub the seasoning all over the chicken. Arrange the chicken pieces on top of the cabbage and onions, skin-side up.
• Transfer to the oven and roast until the chicken is cooked through and the cabbage is lightly browned in spots and tender, about 35 to 40 minutes. Top with parsley or dill and serve immediately, passing more mustard on the side.