Chicken with Sour Cabbage and Smoked Sausage (Regional Twist)
80% автентично · Balkan-inspired
A richer, more complex variation that incorporates smoky flavors from kielbasa or a similar smoked sausage, adding another layer of depth to the traditional chicken and sour cabbage dish. Often prepared in a casserole or oven-safe pot.
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Съставки
- Chicken thighs800g
- Smoked sausage (e.g., Kielbasa)300g
- Sour cabbage700g
- Onions2 medium
- Garlic3 cloves
- Sweet paprika1.5 tbsp
- Caraway seeds (optional)1 tsp
- Black pepper1 tsp
- Saltto taste
- Vegetable oil2 tbsp
- Water or broth150 ml
- Fresh parsley (for garnish)small bunch
Стъпки
- 1
Cut chicken thighs into large chunks. Season with salt and pepper.
- 2
Slice the smoked sausage into thick rounds. Peel and chop the onions. Mince the garlic.
- 3
If the sour cabbage is very salty, rinse it.
- 4
Heat oil in a large oven-safe skillet or Dutch oven over medium-high heat. Brown the chicken pieces on all sides. Remove and set aside.
- 5
Add the sliced sausage to the skillet and cook until lightly browned and some fat has rendered. Remove sausage and set aside with the chicken.
- 6
Add the chopped onions to the skillet and sauté until softened, about 5 minutes.
- 7
Add the minced garlic and caraway seeds (if using) and cook for 1 minute until fragrant.
- 8
Stir in the sweet paprika and cook for 30 seconds.
- 9
Add the shredded sour cabbage to the skillet. Stir well.
- 10
Return the chicken and sausage to the skillet. Add the water or broth.
- 11
Bring to a simmer. Season with salt and pepper to taste.
- 12
Cover the skillet (or transfer to a baking dish and cover with foil). Bake in a preheated oven at 180°C (350°F) for 1 to 1.5 hours, or until the chicken is tender and the flavors have melded. Stir halfway through.
- 13
Uncover for the last 15-20 minutes if you want a slightly crispier top. Garnish with fresh parsley before serving.
