Deviled Skillet Chicken and Pickled Cabbage and Red Onion Slaw

Show: Episode:

Rated 4 stars out of 5
  • Rate This Recipe
  • Read 12 Reviews
Total Time:
35 min
Prep
10 min
Cook
25 min
Yield:
4 servings
Level:
Easy
x

Save To My Recipe Box

Please limit to 20 characters

Saving Recipe

Adding Recipe

Or Do Not Add

Success

This recipe was saved to your Folder_Name folder.

x

Save To My Recipe Box

Please sign in to save this recipe to your Recipe Box!!

25 Characters Max

Enter Time:

:
:

You can create up to five timers

Ingredients

  • 6 tablespoons extra-virgin olive oil, plus more for drizzling
  • 8 pieces bone-in, skin-on chicken, 4 legs and 1 whole breast, quartered or 4 thighs
  • Salt and freshly ground black pepper
  • 1/2 medium red cabbage, shredded
  • 1 large red onion, quartered and thinly sliced
  • 3/4 cup white balsamic or white wine vinegar
  • 1/4 cup sugar
  • 2 bay leaves
  • 6 peppercorns
  • 2 cloves
  • 1/2 cup Dijon mustard
  • 1 teaspoon crushed red pepper flakes
  • 2 teaspoons dried marjoram or oregano
  • 2 sprigs rosemary, leaves finely chopped
  • 1 cup dry white wine
  • 2 cups hot pickled vegetable salad (recommended: Giardiniera)
  • Crusty bread

Directions

Heat a large cast iron skillet over medium-high to high heat. Heat the oven to 400 degrees F.

Season the chicken with salt and lots of black pepper, to taste. Add 2 tablespoons of extra-virgin olive oil, to the hot skillet and brown the chicken, skin side down, 3 to 4 minutes. Turn the chicken over and brown on the other side, about 3 to 4 minutes.

While chicken browns, combine the cabbage and onions in salad bowl. Put the vinegar, sugar, a teaspoon of salt, bay leaves, peppercorns and cloves in a medium pot over medium heat. Bring to a boil, then turn the heat down to a simmer and reduce the liquid by half, about 5 to 6 minutes. Strain and pour over the cabbage mixture. Drizzle with 1/4 cup of extra-virgin olive oil and toss to coat.

Mix together the mustard, red pepper, marjoram and rosemary leaves in a small bowl. Spread the mustard mixture over the skin side of the chicken. Arrange the chicken pieces in a roasting pan and pour in 1 cup of wine. Drizzle extra-virgin olive oil over chicken and transfer to the pan to the oven. Roast the chicken for 12 to 15 minutes.

Arrange the chicken on serving plates with the cabbage slaw and the hot vegetables alongside. Spoon the pan drippings over the top of the chicken and pass crusty bread at table.

Print Recipe

Browse Reviews by Keywordnew!

Loading review filters...

COMMENT ON THIS PROJECT

    

Sign in

All fields are required.

E-mail Address:

Password:

Remember me on this computer

Signing in

Please enter your email address and we will send your password

E-mail Address

Your password has been sent and should arrive in your mailbox very soon.

Not a member?

Sign up for My Food Network to share photos, show off your style, and connect to an enthusiastic and helpful community.

It's free and easy.

Review This Recipe

You must be logged in to review this recipe.

Newest Ratings and Reviews

Read all 12 reviews

  • on September 27, 2012

    Flag

    I made both the chicken and the slaw and liked both of them. I would not, however, recommend serving them together. This dish needs more balance. The tangy dijon coupled with the briny slaw was too much. Now when I make this chicken (which is very moist and delicious I serve it with roasted potatoes. I have also served the slaw with pulled pork and it was delicious.

    people found this review Helpful.
    Was this review helpful to you? Yes | No
  • on April 01, 2012

    Flag

    this is our new favorite chicken dish..I use chicken thighs whole parts only and side salad ,extra bonus the house smells wonderful when cooking the chicken love it.....

    people found this review Helpful.
    Was this review helpful to you? Yes | No
  • on November 13, 2011

    Flag

    Only made the chicken. Very good. It was probably more lime a 60 minute meal, though.

    people found this review Helpful.
    Was this review helpful to you? Yes | No

Next Recipe

Advertisement

What's Hot

Iron Chef America

Hosted by: Alton Brown

Free Recipe of the Day Newsletter

Let Food Network chefs plan what's for dinner, with quick and easy recipes delivered to your inbox daily.

Ads by Google

© 2013 Television Food Network G.P. All rights reserved.