Cherry & Dennis Helper Habitat
German Chicken with Mustard-Braised Red Cabbage
德式芥末紅椰菜燴雞
Recipe overview
German Chicken with Mustard-Braised Red Cabbage is organised into twelve clear home-cooking stages with measured ingredients, heat, timing and observable doneness for a Hong Kong home kitchen.
01
Ingredients
Main ingredients
- 800 g chicken thighs
- 700 g red cabbage
- 2 pieces apples
- 1 piece onion
- 350 ml chicken stock
- 2 tbsp Dijon mustard
- 25 g butter
Seasoning
- 1 tbsp cooking oil
- 1 tbsp white vinegar
- 1 tsp salt
- 1/2 tsp Black pepper
02
Tools
- knife
- cutting board
- large pot
- tongs
- wooden spoon
- measuring cup
- measuring spoons
- food thermometer
- serving plate
03
Steps
Step 1
Dry chicken thighs and season with salt and pepper
Pat four equal 200 g bone-in chicken thighs dry and season all four with all of the salt and pepper.
Step 2
Core and finely shred red cabbage
Remove the cabbage core and shred all of the red cabbage into 1 cm ribbons.
Step 3
Core and slice apples, then chop onion
Core both apples and cut them into 1 cm slices, then dice the onion.
Step 4
Brown chicken skin-side down in oil
Heat all of the oil in a wide cream-enamel braiser and brown exactly four thighs skin-side down for 6 minutes.
Step 5
Turn chicken, brown briefly and remove
Turn the same four thighs, brown the second side for 2 minutes, and transfer all four to a clean plate.
Step 6
Soften onion and apples in butter
Melt all of the butter in the same braiser and soften the onion and apples over medium heat for 5 minutes.
Step 7
Add red cabbage and cook until slightly softened
Add all of the shredded red cabbage and cook for 5 minutes, stirring until it begins to soften.
Step 8
Add stock, vinegar and mustard
Stir in all of the stock, vinegar and Dijon mustard and bring the cabbage mixture to a gentle simmer.
Step 9
Return chicken skin-side up
Return the same four browned thighs skin-side up in one layer, nestling them partly into the cabbage.
Step 10
Cover and braise gently for thirty minutes
Cover the braiser and cook at a gentle simmer for 30 minutes.
Step 11
Uncover and cook until chicken reaches 75 degrees Celsius
Uncover and cook for 5 minutes more, until a clean digital probe in the thickest thigh reads at least 75°C.
Step 12
Rest five minutes and serve chicken with red cabbage
Rest off the heat for 5 minutes, then serve one thigh per portion with equal shares of cabbage and apple.
Common mistakes
- Returning chicken skin-side down or submerging it makes the browned skin soggy during braising.
Tips
Brown the skin well, return thighs skin-side up above the liquid, then uncover to reduce and verify a 75°C centre.
