Reading Time: 2 minutesThis apple sage chicken is the perfect dish for fall. Actually, for you non-traditionalists out there, this may well make a perfect Thanksgiving meal.
Because do you know what says “fall”? Apples. And sage is thought to have many physical and emotional healing powers — from aiding in digestive issues and heartburn, to helping with depression and Alzheimer’s
And in addition to all that, the crunchy sweetness of fennel really turns up the flavor of this dish. The result? Tender, flavorful apple sage chicken with a bed of crunch.
Apple Sage Chicken with Cabbage and Fennel
Ingredients
Chicken Ingredients:
- 3 cups apple juice
- 3 cups water
- 8 tsp salt
- 6 tsp coconut crystals
- 6 cloves garlic
- 2 tsp rubbed sage
- 4 boneless skinless chicken breasts
Braised Cabbage, Fennel, and Apple Ingredients:
- 2 cups cabbage shredded
- 1 cup fennel bulb julienne
- 1 cup Granny Smith apple julienne
- 1 cup onion julienne
- 4 cups apple juice
- 2 tbsp olive oil
- 1 cup apple cider vinegar
- 1/2 tsp caraway seed
- 2 bay leaves
- Salt and pepper to taste
- Fennel fronds for garnish
Instructions
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In a large container that you can seal, whisk together all "chicken ingredients" except the chicken.
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Add chicken breasts. Let brine in refrigerator for at least 4 hours or overnight for best results.
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When you're ready to start cooking, preheat oven to 400 Fahrenheit degrees.
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Place chicken on a baking sheet and season with salt and pepper.
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Place chicken in oven and roast for 25 minutes or until internal temperature of 165 degrees Fahrenheit is achieved.
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While chicken is in the oven, heat a large pot or Dutch oven on medium high.
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Add olive oil, cabbage, fennel, apple, and onion to the pot. Cook, stirring often, until ingredients are wilted.
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Reduce heat to low, add remaining ingredients, and season with salt and pepper
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Simmer uncovered for 20 minutes.
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Slice chicken and serve over cabbage, fennel, and apple mixture.
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Garnish with fennel fronds.
Brandon has over a decade of experience working in professional kitchens and has been a part of The Good Kitchen team since the beginning. He works with The Good Kitchen marketing staff to produce delicious, healthy recipes the everyday chef can use. He’ll never turn down a pot roast, but has been known to eat up the vegetarian eggplant lasagna.
