- 6 – 8 chicken thighs, preferably bone in with skin
- avocado oil or olive oil
- 1 large white onion
- 1 -2 c shredded green cabbage
- 1-2 cloves of garlic, smashed and chopped
- paprika, salt and pepper
- 3-4 c veggie broth
- 1/2 c sour cream or yogurt (optional)
- dill or thyme or parsley (dry or fresh)
- dumpling recipe (optional)
- Bring meat up to room temperature…about 30 minutes out of the fridge.
- Dry the chicken with paper towel.
- Liberally sprinkle meat side with salt, pepper, and paprika (smoked or sweet). Turn pieces over and do the same on skin side.
- Heat a deep frying pan on medium heat.
- When hot, add enough oil to cover pan about 1/4″ deep.
- When oil is hot add the chicken skin-side down. Deep brown this side…3-5 minutes.
- Turn over chicken pieces and brown meat side..about 3 minutes. Chicken does not need to be fully cooked through… just carmelized.
- Remove the chicken to a plate.
- If there is excess fat in the frying pan…drain it so that about 3 tbsp remain.
- Add the onions, season with salt, and saute until translucent.
- Add the cabbage. Continue heating until onions brown a bit.
- Add additional paprika to mixture. If using dry seasonings, add them now. Add the garlic.
- Add about 3 tbsp of flour and mix in well. Roux should look like sand in the pan.
- Cook for a minute or so.
- Add the broth a small amount at a time, mixing well, and removing lumps.
- Simmer mixture for 3-4 minutes.
- Add enough onion / cabbage mixture to a shallow casserole dish (big enough to hold the chicken) so that there is about 1/2″ depth. Add the chicken…skin should be exposed so that it crisps up when baking.
- Put chicken dish in the oven at 350 and bake for about 20 – 30 minutes.
- Bring the remaining onion / cabbage mixture up to simmer.
- If doing dumplings, mix them up and drop them on top of the remaining onion / cabbage mixture.
- Put the lid on and simmer until dumplings are done.
- Remove from heat. Add the sour cream or yogurt and fresh seasonings (if using). Mix in and around the dumplings.
- Serve both dishes.
Thanks to https://chefmichaelsymon