Ingredients
Units
Scale
- 2 Tbs. extra virgin olive oil
- 3 lbs. chicken thighs, sliced
- 2 tsp. garlic powder
- 1 tsp. salt (Use the code kitchenstewardship for 15% off of your first purchase)
- 1 tsp. pepper
- 1-2 tsp. allspice
- 1 fennel bulb, sliced (save fronds for garnish)
- 2 medium apples, sliced thinly (Granny Smith adds a great tartness)
- 1/2 tsp. mustard powder
- 1 tsp. salt
- 1/2 tsp. black pepper
- 1 tsp. allspice
- 2 garlic cloves
- 1/4 c. apple cider vinegar
- 1 medium green cabbage, sliced
- optional- a couple teaspoons of maple syrup
Instructions
- In a deep cast iron pan or wide-bottomed stainless steel pot, heat olive oil (use the code STEWARDSHIP for 10% off at that site!).
- Sear the chicken on high, allowing it to cook about a minute on each side.
- Add the garlic powder, salt, pepper and allspice and toss with the meat; cook chicken about 5 minutes each side or until no pink is visible inside.
- Prep the apples and cabbage and crush the garlic while waiting.
- Remove cooked chicken.
- Add the fennel to the same pan and sauté for a couple minutes over medium heat (add more oil if needed).
- Add apples, mustard powder, salt pepper and allspice.
- Sauté together until caramelizing (browning) begins, about 5 minutes.
- Put the fresh crushed garlic in and stir around for 1 minute.
- Pour in the ACV and add the cabbage. (It always seems like it’s way too much, but trust us – cabbage cooks down like nobody’s business, so stuff as much in as your pot will fit!)
- Toss together over medium heat until the cabbage is tender.
- Sample and add more seasoning or maple syrup to taste.
- Toss the chicken back in with the cabbage (or you can serve it on the side).
- Garnish with the pretty parts of the fennel.
