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Monday, July 27, 2020

Sheet Pan Maple-Mustard Chicken Thighs with Red Cabbage

Early in the stay at home orders caused by the pandemic of 2020, Betsy and I chatted and learned that we had both made this recipe within the same week without having told one another of our interest in it. It's a very yummy dish.


Sheet Pan Maple-Mustard Chicken Thighs with Red Cabbage

Source:  Washington Post, January 16, 2020
Serves:  4-6

I haven't done it, but I believe green cabbage may be substituted for the red if that is what you have. If you do use green I suggest you substitute a yellow onion for the red. However, a red cabbage results in an extraordinarily attractive dish.

2 1/2 T grainy mustard
3 T maple syrup, divided
1/2 teas freshly ground pepper
2 1/2 pds skin-on bone-in chicken thighs
8 c thinly sliced red cabbage, about 1/2 a medium head
1 medium red onion, sliced thinly into half moons
5 T apple cider vinegar, divided
2 T extra-virgin olive oil
1 teas caraway seeds
1/2 teas kosher salt; add more to taste

Note: the more thinly the cabbage is sliced, the more quickly it will cook.

Place the oven rack in the middle and preheat the oven to 450F.

Mix the mustard, 1 T of the maple syrup, and 1/4 teas of the pepper into a small bowl.

Put the chicken thighs on a lightly oiled large rimmed baking sheet and pat dry with paper towels. Pour the mustard mixture over the thighs and rub it all over the skin. Arrange the thighs skin side up and place in the oven; roast for 20 minutes or so, until the skin has started to crisp up.

Remove the baking sheet and reduce the heat to 375F.  Remove the chicken from the sheet to a plate and discard accumulated fat.

Toss the cabbage, onion, 4 T of the vinegar, onion, oil, and remaining 2 T of the maple syrup as well as caraway seeds and salt plus the remaining 1/4 teas of black pepper. Dump the cabbage mix onto the baking sheet, spreading it evenly. Nestle the chicken with the skin side up into the cabbage and return the baking sheet to the oven.

Roast for 20-25 minutes until the cabbage has softened somewhat and the thighs are measuring 170F on a meat thermometer. If the chicken is done before the cabbage, pull the thighs off the pan and keep warm on a platter, covering with foil. Return the cabbage to the oven covered with foil until it has reached the tenderness you desire. Remove from the oven.

Use the remaining tablespoons of vinegar to drizzle over chicken and serve with cabbage.

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