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Pan-Roasted Chicken with Gravy
with sauteed cabbage and apples and pearl couscous

Active: 40 min Total: 40 min

Chicken and gravy is such a classic, and we especially love this paired with some sweet and tangy cabbage.
Smarts: Corn starch is an easy thickener. Add it to any cold or lukewarm liquid and then heat to activate the thickening agent.

Tags

Ingredients

Servings:
4
Metric
Pan-Roasted Chicken with Gravy:
  • Skin-on bone-in chicken thighs - 4 ((sub chicken breasts for a lower-fat alternative))
  • Chicken stock - 3/4 cup
  • Apple cider vinegar - 2 tsp
  • Dijon mustard - 2 tsp
  • Corn starch - 1 Tbsp
  • Cooking oil - 1 1/2 Tbsp
  • Lemon - 1/2, juice of
  • Salt and pepper - to taste
Sauteed Cabbage with Apples:
  • Garlic - 3 cloves, minced
  • Cabbage, small - 1/2 head, chopped or sliced ((~4 cups))
  • Apples - 1, chopped ((any type - just choose your favorite))
  • Cooking oil - 1 1/2 Tbsp
  • Apple cider vinegar - 1 Tbsp
  • Brown sugar - 1 Tbsp
  • Lemon - 1/2, juice of
  • Salt and pepper - to taste
Israeli / Pearl Couscous (for two meals):
  • Israeli / pearl couscous - 1 1/2 cups, uncooked ((yields ~4 cups cooked))

Nutrition Facts

Serving Size: 1 serving
Servings Per Recipe 4
Amount Per Serving
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Prep

  1. Chicken - Season with salt and pepper and tenderize with a fork. If you’re prepping right before cooking, complete ‘Make’ steps #1 and #2 and then come back to the rest of prep. (Can be done up to 1 day ahead)
  2. Garlic / Cabbage - Prep as directed. (Can be done up to 3 days ahead)
  3. Apples - Prep as directed.
  4. Cook Israeli / pearl couscous - This makes enough for tomorrow night’s dinner too. Bring a saucepan of water to boil. Salt generously and add couscous, and cook until al dente, tender but still with a bite. Drain. Reserve half for tomorrow. (Can be done up to 5 days ahead)
  5. Make gravy base - Mix chicken stock, apple cider vinegar, Dijon mustard, and corn starch.

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Make

  1. Heat oven to 400F (204C) degrees.
  2. Heat an oven-safe skillet or saute pan over medium-high heat. Add oil and then chicken, non-skin side down and sear for ~3 minutes. Flip and transfer the pan to the oven. Roast chicken for 20 to 25 minutes or until chicken reaches 165F (74C) degrees.
  3. While chicken is roasting, heat another skillet or pan over medium-high heat for apples and cabbage. Add oil and then garlic, cabbage, and apples to heated oil. Saute for ~5 minutes.
  4. At this point the cabbage should be softening. Add in apple cider vinegar and brown sugar. Saute until cabbage is tender but still a bit crunchy, another 3 to 5 minutes. Finish with lemon juice and season to taste with salt and pepper.
  5. When chicken is done, transfer chicken to the pan with the cabbage. Drain out the fat from the chicken pan and return it to medium-high heat (remember the handle is hot from the oven!). Pour in gravy base and simmer until it’s thickened, ~3 minutes. Finish with lemon juice, and season gravy to taste with salt and pepper.
  6. Enjoy gravy over chicken, cabbage, and couscous (remember to save half the couscous for tomorrow).

Nutrition Facts

Serving Size: 1 serving
Servings Per Recipe 4
Amount Per Serving
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Reviews

Ratings

Original (124)
Gluten-free (7)
Paleo (12)
Vegetarian (8)

61 reviews

This was easy and yummy. Felt like comfort food, but healthy and full of flavors and textures.

By: Elissa
Posted: Mar 07, 2015
Diet: Paleo
0 Helpful

Added bacon to the cabbage, because you can never have too much bacon. Very tasty!

By: Sheena
Posted: Feb 06, 2015
Diet: Paleo
0 Helpful

Loved the apples in this!

By: Jenna
Posted: Jan 13, 2015
Diet: Original
0 Helpful

I don't think we seasoned this well enough.

By: Elizabeth
Posted: Jan 07, 2015
Diet: Original
0 Helpful

I followed the recipe exactly, leaving out the lemon juice at the end! It was delicious!!! Can't wait to make it again!

By: Elisa
Posted: Jan 03, 2015
Diet: Original
0 Helpful

Good flavors - wish I would have gotten the outside of the chicken a bit crispier and I also think I over cooked the cabbage a bit - would be best crispy (just like the recipe said to}.

By: JESSICA
Posted: Jan 03, 2015
Diet: Original
0 Helpful