Pan-Roasted Chicken with Gravy
with sauteed cabbage and apples

Name: Pan-Roasted Chicken with Gravy
Cook time: 40 min
Total time: 40 min
Yield: 4
Ingredients: 4 Skin-on bone-in chicken breasts; 3/4 cup Chicken stock; 2 tsp Apple cider vinegar; 2 tsp Dijon mustard; 1 Tbsp Arrowroot powder; 1 1/2 Tbsp Cooking oil; 1/2 Lemon, juice of; to taste Salt and pepper; 3 cloves Garlic, minced; 1/2 head Cabbage, small, chopped or sliced ((~4 cups)); 1 Apples, chopped ((any type - just choose your favorite)); 1 1/2 Tbsp Cooking oil; 1 Tbsp Apple cider vinegar; 1 Tbsp Maple syrup; 1/2 Lemon, juice of; to taste Salt and pepper

Active: 40 min Total: 40 min

Original GF Paleo Vegetarian

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

Dependency

Italian Wedding Soup

Ingredients

Metric

Servings:

Pan-Roasted Chicken with Gravy:

Skin-on bone-in chicken breasts - 4
Chicken stock - 3/4 cup
Apple cider vinegar - 2 tsp
Dijon mustard - 2 tsp
Arrowroot powder - 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
Maple syrup - 1 Tbsp
Lemon - 1/2 , juice of
Salt and pepper - to taste

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.
Make gravy base - Mix chicken stock, apple cider vinegar, Dijon mustard, and arrowroot powder.

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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 maple syrup. 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 and cabbage.

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