Chicken, Cabbage & Cannellini Beans

One skillet meals are the best. This one is easy, but has several steps.  Don't let this stop you from trying it. It's not a difficult recipe....you just need patience. On a health note, no one wants undercooked chicken. Every, and I mean every, component of this meal is super delicious. It has many taste layers that will have your mouth in joy mode.

I have no idea how this recipe came to be...I just know I've been cooking it forever, it seems. And when I tell my hubby that this is dinner tonight, he sighs and his eyes glaze over. Okay, so I went too far to make my point. But you get my point, right?

I only use skinless chicken thighs. If in a hurry use boneless, but there is nothing more tasty then bone-in. My secret ingredient is kielbasa. It adds a smoky flavor that makes this dish a winner. Cabbage...I'm a savoy fan and only savoy. That's the one with the crinkly leaves. It's sweeter and more tender than the regular cabbage. BUT, if you can't find savoy, go ahead and use green cabbage. To make this dish more "stick-to-your-ribs" I prepare just a 1/2 cup of rice and add that at the end of cook time. And, oh, a half a can of cannellini beans go in at the very end so they don't get mushy. Just a bit of patience and you will be rewarded with a keeper for sure.

Yes, you can leave out the kielbasa...sigh, but you are doing this meal an injustice. Go for turkey kielbasa if the real thing is a deal breaker.

Chicken, Cabbage & Cannellini Beans: the 3 C 1 skillet meal

6 skinless chicken thighs, cleaned of excess fat

1/2 ring of kielbasa, any flavor, cut in circles
1 good size head of savory cabbage, rinsed
1/2 can of cannellini beans, drained
1/2 cup of rice, cooked
onion powder
garlic powder
salt
oil, canola & extra virgin olive oil
1/2 c chicken broth (optional)

Season chicken with salt, onion powder & garlic powder. Set aside. Put a drop of canola oil in a large skillet and heat. Add kielbasa and brown circles on both sides. Remove to a platter. Don't drain skillet. In same skillet, heat two tablespoons of canola oil until screaming hot. Brown chicken on both sides until deep, golden brown. Remove to same platter as cooked kielbasa.
While chicken is cooking, core & cut cabbage into manageable pieces (not too small).

Put half the cabbage in skillet. Drizzle with olive oil & season with a bit of salt, onion & garlic powder. Let the cabbage begin to cook, (stir so it doesn't stick) then add the rest of the cabbage to the skillet. Season the same as first batch. Go easy on salt...you can always add more at the end.
Once cabbage begins to wilt, cover the skillet. When the cabbage starts to look clear, add the chicken and kielbasa. Mix well. Add a drizzle more olive oil if it looks dry. Cover.

Meanwhile: cook rice according to directions. I use a 1/2 cup of rice to 1 3/4 cup of water and a dash of salt and drop of oil. Put in microwave for 7 min on high. Stir. Then cook another 7 minutes.

Add cooked rice to chicken mixture about 5 min before chicken is cooked through and cabbage is soft and clear. Chicken is done when pierced and juice runs clear. Just at the end of cooking process, add the cannellini beans. Cover and heat through.Taste a leaf...add more seasonings if desired.

*if you like a meal with some "sauce" add a 1/2 cup of broth when the cabbage is almost cooked.

No need for a salad. But soft rolls like King's Hawaiian sweet rolls or corn bread go well with this.
Serves 3-4

Remember To Make Memories At The Table

Chicken With Trinity Sauce

In cooking, the term trinity is used to describe three important, go-to starter ingredients. In Cajun cuisine the trinity is bell peppers, celery & onion. The French trinity is onion, celery & carrots. I have two trinities...my personal trinity-onions, garlic & basil sauteed in olive oil, of course. But my trinity sauce is a good deli mustard, mayonnaise & honey. With these 3 ingredients, I can combine many other ingredients such as raisins, nuts, coconut, curry to name a few OR nothing at all and still have a delicious dish.

I have smothered fish in my trinity sauce and never regretted it. It's the base of my Cole slaw.

Sauce with cashews
& unsweetened coconut


 

Trinity Sauce



 Today, I decided it would be  boneless chicken thigh night, but really wasn't sure how I'd prepare it. I thought about it throughout the day...roasted chicken with rice and corn, chicken with sauteed cabbage, maybe a whitesauce and broccoli. What to do? Then my BFF, Sunny, called and I remembered giving her the Trinity Sauce recipe for tilapia on Friday and bingo, how-to-cook-my-chicken question was answered.

I couldn't have been happier with the results. It was sweet, tangy, and buttery moist...add cashews for crunch and unsweetened coconut for another layer of taste and texture, and this is a keeper. Hope you enjoy it, too. I served it with rice and spinach and a toss salad.

Chicken With Trinity Sauce

1 package boneless chicken thighs (usually 5),

remove fat, rinse and pat dry

onion powder

garlic powder

salt

Sauce

2 tablespoon Mayonnaise

1 1/2 tablespoon Honey

1 teaspoon mustard
1/4 cup unsweetened coconut
1/4 cup of cashews, pieces
1 teaspoon parsley
dash of garlic & onion powders
Pre-heat oven to 400 degrees.  Sprinkle chicken with garlic & onion powders and salt and place in a baking pan, ( I prefer a dark pan) no oil or butter, please. Put in oven and bake for 30 minutes. In a bowl, combine mayonnaise, honey, mustard, onion & garlic powders and parsley. Mix well. Add coconut and cashews. Mix. Remove pan from oven and drain any liquid. Baste with sauce on both sides. Put back into oven for 15 minutes. Done!

Remember To Make Memories At The Table

Aussie Chicken