Pan-Roasted Chicken with Gravy
with sauteed cabbage and apples and quinoa
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.
Smarts: Corn starch is an easy thickener. Add it to any cold or lukewarm liquid and then heat to activate the thickening agent.
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Ingredients
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
Quinoa (for two meals):
- Quinoa - 1 1/3 cups , uncooked ((yields ~4 cups cooked))
Nutrition Facts
Amount Per Serving
Calories
666
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% Daily Value
Total Fat
42g
64%
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Saturated Fat
10g
49%
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Trans Fat
0g
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Cholesterol
185mg
62%
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Sodium
1461mg
61%
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Total Carbohydrate
36g
12%
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Dietary Fiber
6g
22%
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Sugars
11g
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Protein
37g
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Prep
- 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)
- Garlic / Cabbage - Prep as directed. (Can be done up to 3 days ahead)
- Apples - Prep as directed.
- Cook quinoa - This makes enough for tomorrow night’s dinner too. Combine quinoa with 2x the amount of water (or stock if you prefer) in a saucepan. Add in some salt. Bring to a boil covered. Lower heat, keep covered, and cook until liquid is absorbed, 8 to 10 minutes. Reserve half for tomorrow. (Can be done up to 5 days ahead)
- Make gravy base - Mix chicken stock, apple cider vinegar, Dijon mustard, and corn starch.
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Make
- Heat oven to 400F (204C) degrees.
- 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.
- 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.
- 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.
- 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.
- Enjoy gravy over chicken, cabbage, and quinoa (remember to save half the quinoa for tomorrow).
Nutrition Facts
Amount Per Serving
Calories
666
Just a moment...
% Daily Value
Total Fat
42g
64%
Just a moment...
Saturated Fat
10g
49%
Just a moment...
Trans Fat
0g
Just a moment...
Cholesterol
185mg
62%
Just a moment...
Sodium
1461mg
61%
Just a moment...
Total Carbohydrate
36g
12%
Just a moment...
Dietary Fiber
6g
22%
Just a moment...
Sugars
11g
Just a moment...
Protein
37g
Just a moment...
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