Recipe: Roast Chicken with Apples and Savoy Cabbage
Inspired by a classic Bavarian dish of roast duck, cabbage and apples
A clever rearranging of ingredients makes each mouthful of this hearty roast dinner salty, crunchy, umami and with a welcoming touch of sweetness. It’s hearty, filling, warming and very comforting.
Chicken, Cabbage, Carrots and Potatoes
Pure flavour harmony is achieved by combining earthy roasted potatoes, carrots and chicken, served alongside wholesome savoy cabbage (cooked al dente and not soggy).
These beautiful ingredients are then covered in buttery roasted garlic, apple and caraway chicken gravy. The end result is simple ingredients cooked well and thoughtfully put together.
Caraway Seeds
Caraway is a spice famously used in Germanic and Eastern European dishes to flavour roasted pork and duck, meat stews and vegetable dishes such as cabbage, apples and potatoes.
Its festive comforting taste and aroma is similar to cumin, fennel and star anise, but with a more intense aromatic sharpness.
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Roast Chicken with Apples and Savoy Cabbage
Ingredients
- 4 large chicken legs
- 500 g baby potatoes
- 4 medium-large carrots
- 1 whole large head of garlic
- Olive Oil
- Salt and pepper
- 1 tsp caraway seeds
- 1 red onion peeled, halved, and sliced to medium thickness
- 2 apples core removed and sliced into half-moon wedges
- 2 tsp flour
- 600 ml chicken stock
- 2 heaped tablespoons of butter
- 1/2 medium savoy cabbage
Instructions
- Preheat oven to 200C.
- Rub chicken legs and whole garlic bulb with olive oil and season with salt and pepper. Place on a large tray and roast for 20 minutes.
- Rub potatoes and carrots with oil, and season with salt and pepper. Add to the roasting tray, spreading around the chicken. Return to the oven for another 30 minutes.
- Dry roast caraway seeds in a non-stick frying pan. Transfer to a mortar and pestle and grind into a powder.
- Heat one tablespoon of the butter in a frying pan and cook onion slices until soft. Add caraway and apple slices and cook a further 3 minutes until apples are colored. Remove from heat.
- Remove the roasting tray from the oven. Squeeze the roasted garlic out of its shell.
- Peel whole leaves off of the savoy cabbage and place in a saucepan along with a large splash of water and a good pinch of salt. Cover with a lid. Bring to a boil then turn to a simmer for 5 minutes. Turn off the heat.
- To finish the gravy. Return apples and onions to the heat. Add the roasted garlic and flour, combine well and cook gently for 1 minute. Pour in chicken stock and bring to a boil, then simmer for 2 - 3 minutes. Stir in remaining butter, and season with cracked black pepper.
- To serve: Divide chicken, carrots, potatoes, and cabbage between large bowls or plates. Pour over roasted garlic, onion apple chicken gravy.
Purchase Caraway Seeds here:
