Braised Chicken With Cabbage and Lemon

By Carolina Gelen

Updated Aug. 29, 2024

Braised Chicken With Cabbage and Lemon
Mark Weinberg for The New York Times. Food Stylist: Monica Pierini.
Total Time
40 minutes
Prep Time
5 minutes
Cook Time
35 minutes
Rating
4(120)
Comments
Read comments

Cabbage is the vegetable that keeps on giving: Cheap, accessible and available year-round, it can be roasted, fermented, stuffed, turned into salads, soups and more. This one-pot recipe is all about keeping things simple and letting the schmaltzy cabbage shine as it gets tender and sweet in this bright lemon and white wine sauce. First, you’ll sear chicken thighs, then add a tumble of cabbage, white wine and sliced lemon to the pot and gently simmer the mixture. To complement those tangy notes, the dish is drizzled with honey and broiled until the chicken browns, crisps and caramelizes. To soak up all those flavorful juices, pair the dish with crusty bread or egg noodles.

  • or to save this recipe.

  • Subscriber benefit: give recipes to anyone
    As a subscriber, you have 10 gift recipes to give each month. Anyone can view them - even nonsubscribers. Learn more.
    Subscribe

  • Print Options

Advertisement

Ingredients

Yield:4 servings
  • 2pounds skin-on, bone-in chicken thighs (4 to 6 thighs)
  • Salt
  • 2small lemons, preferably smooth (not very porous) ones that feel juicy when squeezed
  • 1tablespoon neutral oil, such as avocado or vegetable oil
  • 1medium cabbage head (about 2⅓ pounds), quartered, cored and coarsely chopped into 1½-inch pieces
  • 1cup pinot grigio
  • ¼cup honey
Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)

752 calories; 44 grams fat; 11 grams saturated fat; 0 grams trans fat; 19 grams monounsaturated fat; 9 grams polyunsaturated fat; 38 grams carbohydrates; 8 grams dietary fiber; 27 grams sugars; 44 grams protein; 1443 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

Powered by
Cooking Newsletter illustration

Opt out or contact us anytime. See our Privacy Policy.

Opt out or contact us anytime. See our Privacy Policy.

Preparation

  1. Step 1

    Pat the chicken dry using a paper towel and season with salt on all sides.

  2. Step 2

    Slice 1 lemon as thinly as possible (ideally about ⅛-inch thick) and remove the seeds.

  3. Step 3

    In a large (12-inch) skillet with high sides or a standard large pot, heat the oil over medium-high. Place the chicken in the pan, skin-side down, and sear for 7 to 9 minutes, until the chicken skin is deeply golden and easily releases from the bottom of the pan. Flip the chicken and cook for 4 minutes; transfer to a plate.

  4. Step 4

    Carefully add the sliced lemon to the pan in an even layer. Adjust heat to medium and cook, undisturbed, for 1 to 2 minutes, until some dark caramelized spots start developing on the bottom of the pan. Add the cabbage, a generous pinch of salt and toss everything to combine. Pour in the wine and scrape the brown bits off the bottom of the pan.

  5. Step 5

    Bring the liquid to a simmer, tuck the chicken in between cabbage leaves, skin side up. Zest the whole remaining lemon over top and squeeze the juice all over the cabbage (about 3 tablespoons juice). Partly cover the pan with a lid and simmer over medium heat for 8 minutes.

  6. Step 6

    Remove the lid and drizzle the honey all over the cabbage and chicken. Continue simmering, uncovered, for 2 minutes.

  7. Step 7

    Meanwhile, place an oven rack as close to the broiler as possible and set the oven to broil.

  8. Step 8

    Place the skillet under the broiler for 2 to 3 minutes, until the chicken skin is slightly charred in places and crispy. Serve right away.

Ratings

4 out of 5
120 user ratings
Your rating

or to rate this recipe.

Have you cooked this?

or to mark this recipe as cooked.

Private Notes

Leave a Private Comment on this recipe and see it here.

Comments

David K

This recipe’s browning and braising technique worked extremely well—the chicken came out great—but the flavoring is another story altogether. The lack of any alliums or herbs leaves everything tasting a little flat, and all the lemon rind made it a bit bitter.

kt

We heard the previous person and just used the juice of one lemon but not the zest or slices. My go to cooking wine is Dolan dry vermouth. we were pleased with the results from the basic techniques, minimal seasoning and honey.

Elizabeth

I agree with the first poster. The lemon slices made the cabbage bitter. Definitely wouldn’t use them again.

Camille

This was insanely good!! Such good flavor, did not need any additional seasoning. Followed other comments and used Meyer lemons and roughly sliced off some of the pith. Served it over rice - quick / healthy/ yummy - adding it to our rotation!

JTM BKNY

Great recipe. Key to find fresh ingredients—cabbages in most supermarkets have been sitting on the shelf for weeks. That said, I followed other recommendations and added some thyme (fresh—about 2 teaspoons, actually— and sweated a leek and added it to the raw cabbage along with three cloves of minced garlic. Oh and I probably did an 1/8 cup of honey. Dropped the wine down to 3/4 of a cup. Otherwise, exactly as directed. Will definitely make this again.

Alison K.

I made the recipe as written, but could not add the wine because I do not consume alcohol. I used a whole lemon, thinly sliced, and the amount of pith was not a problem. The dish was bland and the lemon flavor was mild, at best. I do not understand why some found the cabbage bitter—not so when I made it. If I make this again, I would add thyme, a bay leaf and more salt. Aleppo pepper is a good suggestion.

Private comments are only visible to you.

Recipe Tags

Advertisement

or to save this recipe.