Best 4 Chicken With Bacon And Cabbage Recipes

Indulge in a delectable journey with our versatile chicken recipes, where succulent chicken meets savory bacon and hearty cabbage. From the classic one-pot Chicken with Bacon and Cabbage to the tangy Honey Garlic Chicken and Cabbage Stir-Fry, each dish promises an explosión of flavors. Explore variations like the creamy Chicken and Cabbage in White Sauce, the spicy Szechuan Chicken with Cabbage, or the comforting Chicken and Cabbage Soup. Whichever recipe you choose, you're guaranteed a satisfying meal that's easy on the pocket and a delight for the taste buds.

Let's cook with our recipes!

ROAST CHICKEN WITH SMOTHERED CABBAGE, BACON, AND POTATOES

Roast Chicken with Smothered Cabbage, Bacon, and Potatoes image

Tucked under a butter- and herb-rubbed bird, savoy cabbage, thick-cut bacon, and simple potatoes meld into a caramelized, smoky, and irresistibly-tender trifecta.

Provided by Mindy Fox

Categories Chicken Dinner Cabbage Bacon Potato Roast Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added

Yield 4 servings

Number Of Ingredients 15

Ingredients

1 lemon
3 garlic cloves, finely chopped
1/3 cup finely chopped chives
1/3 cup coarsely chopped parsley leaves and tender stems, plus whole leaves for serving
3 tablespoons unsalted butter, room temperature
1 (4-4 1/2-pound) whole chicken, excess fat trimmed
2 teaspoons kosher salt, divided
3/4 teaspoon freshly ground black pepper, divided
1 1/2 pounds small potatoes, cut lengthwise into 1/2-inch wedges
1/2 pound smoked bacon (preferably center-cut), cut crosswise into 1-inch pieces
1 1/2 teaspoons caraway seeds
3 tablespoons olive oil, divided
1 (1 1/2-pound) head savoy cabbage, halved, cored, cut crosswise into 1-inch-thick strips
Special Equipment
Kitchen twine; a medium roasting pan (approximately 16x14x3")

Steps:

Arrange rack in middle of oven; preheat to 425ºF. Finely zest lemon into a medium bowl. Cut zested lemon in half lengthwise; set one half aside and reserve the other for another use. Add garlic, chives, parsley, and butter and mash together with a fork.
Pat inside and outside of chicken dry. From edge of cavity, loosen skin from breasts and thighs. Push butter mixture under skin, then gently rub outside of skin to evenly distribute over breasts and legs. Tie together legs with twine. Season chicken with 1 1/2 tsp. salt and 1/2 tsp. pepper.
Heat roasting pan in oven 10 minutes. Meanwhile, toss potatoes, bacon, caraway seeds, 1/4 tsp. salt, 1/8 tsp. pepper, and 1 Tbsp. plus 1 tsp. oil in a large bowl. Toss cabbage and remaining 1/4 tsp. salt, 1/8 tsp. pepper, and 1 Tbsp. plus 2 tsp. oil in another large bowl.
Remove pan from oven; quickly combine and arrange potato mixture, cabbage mixture, and remaining oil left in bowls in pan, spreading toward edges to make room for chicken. Place chicken, breast side up, on top; it's okay if chicken sits on some vegetables. Carefully return pan to oven and roast 25 minutes (some cabbage edges will be blackened).
Remove pan from oven; squeeze reserved lemon half over chicken and vegetables. Gently stir vegetables to coat with pan drippings. Reduce oven temperature to 400ºF and continue roasting until chicken juices run clear when thigh is pierced with a fork and an instant-read thermometer inserted into the thickest part of the thigh registers 165°F, 40-50 minutes more.
Transfer chicken to a cutting board; let rest 15 minutes. Carve, serve with vegetable mixture, and top with parsley leaves.

SHEET-PAN ROAST CHICKEN AND MUSTARD-GLAZED CABBAGE

Sheet-Pan Roast Chicken and Mustard-Glazed Cabbage image

This hearty one-pan meal is inspired by the classic combination of sausage and sauerkraut, but with chicken in place of pork and fresh cabbage instead of fermented. Cabbage slices are brushed with a simple mustard vinaigrette, then roasted underneath chicken thighs that have been seasoned with cumin and coriander. In the heat of the oven, the chicken crisps, the cabbage softens and the red onion becomes jammy and sweet. Serve with crusty bread and additional mustard on the side.

Provided by Alexa Weibel

Categories dinner, weekday, poultry, vegetables, main course

Time 45m

Yield 4 to 6 servings

Number Of Ingredients 13

Ingredients

1/2 cup olive oil, plus more for brushing and drizzling
2 tablespoons stone-ground coarse mustard, plus more for serving
4 garlic cloves, minced
4 teaspoons apple cider vinegar
4 teaspoons cumin seeds
Kosher salt and black pepper
1 medium head green cabbage (about 2 1/2 pounds)
2 medium red onions, peeled, then cut into 1/2-inch rounds
1/4 cup drained capers
1 1/2 teaspoons ground coriander
1 teaspoon ground cumin
6 bone-in, skin-in chicken thighs (about 3 pounds total)
Torn fresh parsley, dill or arugula sprigs, for garnish

Steps:

Heat the oven to 425 degrees. Prepare the dressing: In a small bowl, whisk together 1/2 cup olive oil with the mustard, garlic, vinegar and cumin seeds. Season generously with salt and pepper.
Prepare the cabbage: Halve the cabbage lengthwise through the core, then cut each half into 1-inch-thick wedges. (Make sure to continue cutting lengthwise through the core to keep the pieces intact.) You should have about 16 pieces.
Add the cabbage wedges to a large (13-by-18-inch) baking sheet. Brush all the wedges with half the vinaigrette, then carefully turn and brush the other side with remaining vinaigrette. Arrange in an even layer, then season generously with salt and pepper. On a separate baking sheet, brush the red onion rounds with olive oil on both sides; season generously with salt and pepper. Add the onion rounds to the cabbage wedges, interspersing the red onion and cabbage and tucking some onion rounds partly underneath. Sprinkle the capers evenly on top.
Prepare the chicken: In a small bowl, toss the coriander and cumin with 1 tablespoon salt and 1 1/2 teaspoons pepper. Place the chicken on the sheet pan where you oiled the onions and drizzle with olive oil all over, then rub the seasoning all over the chicken. Arrange the chicken pieces on top of the cabbage and onions, skin-side up.
Transfer to the oven and roast until the chicken is cooked through and the cabbage is lightly browned in spots and tender, about 35 to 40 minutes. Top with parsley or dill and serve immediately, passing more mustard on the side.

FRIED CABBAGE WITH BACON, ONION, AND GARLIC

Fried Cabbage with Bacon, Onion, and Garlic image

This is a family favorite that is put into every cookbook for my kids when they move out and get married. It is a beautiful dish with many colors and full of flavor. Warning, it is addictive.

Provided by Kathi Richards Smith

Categories Side Dish Vegetables Onion

Time 1h15m

Yield 6

Number Of Ingredients 9

Ingredients

6 slices bacon, chopped
1 large onion, diced
2 cloves garlic, minced
1 large head cabbage, cored and sliced
1 tablespoon salt, or to taste
1 teaspoon ground black pepper
½ teaspoon onion powder
½ teaspoon garlic powder
⅛ teaspoon paprika

Steps:

Place the bacon in a large stockpot and cook over medium-high heat until crispy, about 10 minutes. Add the onion and garlic; cook and stir until the onion caramelizes; about 10 minutes. Immediately stir in the cabbage and continue to cook and stir another 10 minutes. Season with salt, pepper, onion powder, garlic powder, and paprika. Reduce heat to low, cover, and simmer, stirring occasionally, about 30 minutes more.

Nutrition Facts : Calories 194.1 calories, Carbohydrate 15.5 g, Cholesterol 19 mg, Fat 12.9 g, Fiber 5.8 g, Protein 6.4 g, SaturatedFat 4.3 g, Sodium 1434.9 mg, Sugar 7.9 g

CHICKEN WITH BACON AND CABBAGE

Chicken With Bacon and Cabbage image

This is an easy meal that is great for using up all the cabbage that seems to lurk in the bottom of my fridge. All the measurements are to taste really. I don't have a slow cooker, but I imagine this would work well just chucking everything in and leaving for a few hours.

Provided by KAM76

Categories Stew

Time 2h15m

Yield 2 serving(s)

Number Of Ingredients 10

Ingredients

4 chicken pieces (skin removed if you like)
2 tablespoons olive oil
2 onions
3 garlic cloves (I like lots!)
300 g bacon
1/2 small head of cabbage, roughly chopped
1/2 cup olive
2 cups white wine
2 tablespoons fresh thyme
salt and pepper

Steps:

Brown the chicken in the olive oil - you can skip this step if you're short on time.
Remove chicken, pour off any excess fat.
Brown the onion.
Add the garlic and bacon and continue to brown.
Add the remaining ingredients.
Top up with water or stock if chicken not covered.
Reduce heat and cook slowly for 1-2 hours.
Stir in the thyme, salt and pepper - be careful with the salt because the bacon and olives are salty.
You can thicken with corn flour if you like. Sometimes I chop up a potato and add with the cabbage to thicken it.
Serve with pasta, rice, potatoes, polenta etc.

Nutrition Facts : Calories 1138.4, Fat 85, SaturatedFat 24.9, Cholesterol 102, Sodium 1590.9, Carbohydrate 32.4, Fiber 7.2, Sugar 13.4, Protein 21.9

Tips:

Choose the right cabbage: For this recipe, green cabbage is the best choice. It has a mild flavor that pairs well with the other ingredients.
Slice the cabbage thinly: This will help it cook evenly and quickly.
Use good quality bacon: Thick-cut bacon will add more flavor to the dish.
Cook the bacon until it's crispy: This will give it a nice texture and flavor.
Don't overcrowd the pan: If you're using a small pan, cook the chicken and bacon in batches.
Season the chicken and cabbage well: This will help to bring out the flavors of the dish.
Simmer the chicken and cabbage until the cabbage is tender: This will usually take about 15 minutes.
Serve immediately: This dish is best served hot, so make sure to serve it as soon as it's finished cooking.

Conclusion:

This chicken with bacon and cabbage recipe is a simple but delicious dish that's perfect for a weeknight meal. It's easy to make and can be tailored to your own taste preferences. So next time you're looking for a quick and easy dinner idea, give this recipe a try!