Double Chicken and Braised Cabbage
with Horseradish Smashed Potatoes
The chilly evenings have us craving dishes that'll warm us inside and out! With fragrant roasted chicken breasts served atop braised red cabbage and apple, plus a pile of creamy mashed potatoes alongside, this comforting dish does exactly that!
The quantities provided above are averages only.
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
4 unit(s)
Chicken Breasts
226 g
Red Cabbage, shredded
1 unit(s)
Gala Apple
56 g
Yellow Onion
1 tbsp
Red Wine Vinegar
(Contains Sulphites)
1 tbsp
Brown Sugar
2 tbsp
Ginger-Garlic Puree
(Contains Egg, Mustard)
½ tbsp
Pastrami Spice Blend
7 g
Parsley
400 g
Yellow Potato
Not included in your delivery
4 tbsp
Unsalted Butter*
(Contains Milk)
¼ tsp
Salt*
¼ tsp
Pepper*
½ tbsp
Oil*
Nutrition Values
Utensils
Cooking Steps
Before starting, preheat the oven to 450˚F.Wash and dry all produce. Cut potatoes into 1-inch pieces. Add potatoes, 2 tsp salt and enough water to cover (by approx. 1 inch) to a medium pot (use same for 4 ppl). Cover and bring to a boil over high heat. Once boiling, reduce heat to medium-high. Simmer uncovered until fork-tender, 10-12 min. Drain and return potatoes to the same pot, off heat.
Meanwhile, heat a large pot over medium heat. While the pot heats, peel, then cut half the onion (whole onion for 4 ppl) into 1/4-inch slices.When the pot is hot, add 1 tbsp (2 tbsp) butter, then swirl the pot until melted. Add onions. Cook, stirring often, until softened, 2-3 min. Add cabbage, vinegar, brown sugar and 1/2 cup (3/4 cup) water, then season with salt and pepper. Cover and bring to a simmer. Once simmering, cook, stirring occasionally, until cabbage is tender-crisp, 13-15 min.
Meanwhile, heat a large non-stick pan over medium-high heat. While the pan heats, pat chicken dry with paper towels. Season with salt and half the Pastrami Spice Blend (use all for 4 ppl).When the pan is hot, add 1/2 tbsp (1 tbsp) oil, then chicken. Pan-fry until golden-brown, 1-2 min per side. Arrange on a parchment-lined baking sheet. Roast in the top of the oven until cooked through, 10-12 min.**
Meanwhile, peel, then coarsely grate apple.Roughly chop parsley.Roughly mash creamy horseradish sauce and 2 tbsp (4 tbsp) butter into potatoes until slightly mashed. (NOTE: 'Smashed' potatoes will still have a few chunks!) Season with salt and pepper, to taste.
When cabbage has braised for 8-10 min, stir in grated apple. Cook uncovered, stirring occasionally, until apples are tender, 5-6 min. (TIP: If water reduces too quickly, add 2 tbsp water at a time to prevent sticking.)Add 1 tbsp (2 tbsp) butter, then stir until melted. Season with salt and pepper, to taste.
Thinly slice chicken. Divide braised cabbage and horseradish smashed potatoes between plates. Arrange chicken over potatoes. Sprinkle parsley over top.
