Chicken Thigh with Cabbage and Dumpling
By chef Jan Tomanec
Juicy chicken thigh with braised cabbage and bread dumpling. A traditional combination for a hearty Sunday lunch.
- 48 min
- total
- Medium
- level
3 min prep · 45 min cook
What you will need
-
Whole Chicken Legs 1 pcs -
Sour white cabbage 100 g -
Potato dumpling 4 slice -
Speck 35 g
-
Onion 0.5 pcs -
Caraway seeds 0.5 tsp -
Sugar 0.5 tbsp -
Starch 0.5 tbsp
Cooking on the go? Open in the Goulash app to send these to your Rohlik or Kosik basket.
Steps to cook
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Prepare the ingredients. Prepare all the ingredients - we will be cooking with them in a moment
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Slice the onion. Peel the onion, slice it into rounds, and spread it in a roasting dish.
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Prepare the chicken. Coat the chicken thighs with caraway, salt, and pepper, and place them in the roasting dish on top of the onion.
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Roast the chicken. Add a little water and roast in the oven at 200 C for about 30-45 minutes, until the meat comes easily off the bone.
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Dice the bacon. Cut the bacon into small cubes.
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Fry the bacon. Render the bacon slowly in a saucepan over medium heat for about 5-7 minutes, until crispy cracklings form.
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Simmer the cabbage. Remove the cracklings and add the cabbage, a little sugar, and the juices to the pan drippings, then briefly simmer over low heat for about 3-5 minutes.
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Thicken the cabbage (optional). Optionally, for a thicker consistency, add a little water mixed with starch and briefly cook; you can skip this step.
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Reheat the dumpling. Toward the end of roasting, reheat the dumpling by steaming it or warming it in water, or in the microwave with a little water sprinkled over it so it does not dry out.
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Serve. Serve the chicken thigh with cabbage and potato or bread dumpling, topped with the cracklings
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