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Spicy Maple BBQ Chicken & Potatoes with Braised Cabbage and Greens

Tools you may need:
Cuisinart 733-30H Chef’s Classic Stainless 5-1/2-Quart Saute Pan with Helper Handle and Cover

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Spicy Maple BBQ Chicken & Potatoes with Braised Cabbage and Greens
Another delicious one-pan wonder great for weeknight meal. Take the flavors of the South and add a little maple & hot pepper sauce to make an amazingly easy and complete weeknight meal. File this under "Sheeeeit."
Spicy Maple BBQ Chicken & Potatoes with Braised Cabbage and Greens
Another delicious one-pan wonder great for weeknight meal. Take the flavors of the South and add a little maple & hot pepper sauce to make an amazingly easy and complete weeknight meal. File this under "Sheeeeit."
  • 1
  • 2
  • 3
  • 4
  • 5
Votes: 1
Rating: 5
Rate this recipe!
Add to Shopping List
This recipe is in your Shopping List
Print Recipe
Ingredients
  • Marinade
  • 1 cup barbecue sauce
  • 2 tbsp hot pepper sauce
  • 2 tsp Worcestershire sauce
  • 2 tbsp Dijon mustard
  • 1/4 cup Maple syrup
  • 1/2 tsp salt
  • 6 chicken thighs, breasts or drumsticks
  • 3-4 large potatoes cut into wedges
  • Cooking
  • 1-2 tbsp olive oil
  • 1 onion chopped
  • 4 leaves green cabbage chopped large
  • 1/2 lb collard greens chopped
  • 1 1/2 cups water or chicken broth
Servings:
Ingredients
  • Marinade
  • 1 cup barbecue sauce
  • 2 tbsp hot pepper sauce
  • 2 tsp Worcestershire sauce
  • 2 tbsp Dijon mustard
  • 1/4 cup Maple syrup
  • 1/2 tsp salt
  • 6 chicken thighs, breasts or drumsticks
  • 3-4 large potatoes cut into wedges
  • Cooking
  • 1-2 tbsp olive oil
  • 1 onion chopped
  • 4 leaves green cabbage chopped large
  • 1/2 lb collard greens chopped
  • 1 1/2 cups water or chicken broth
Servings:
Instructions
    Marinade
    1. In a large bowl combine the marinade ingredients and mix thoroughly. Add the chicken and potatoes and coat thoroughly with marinade covered for at least an hour. (Would be perfect to marinate the night before and have it ready when you get home from work).
    Cooking
    1. Preheat oven to 350 degrees.
    2. In a large, deep oven safe frying pan (big enough to hold chicken and potatoes and greens or two oven safe pans if you need), sauté the onion in about 2 tbsp olive oil over medium high heat for about 1 minute. Remove potatoes from the marinade and add them and sauté for about 2 minutes until potatoes begin to brown.
    3. Place the chicken skin side down or breasts in the pan and let brown for about 2 minutes, and then flip and let brown for an additional 2 minutes. Save marinade for next step.
    4. Move the chicken and potatoes to one side of the pan (you may have to pile them up) and place the cabbage and collard greens on the bottom of the pan. then move the potatoes and chicken on top of the greens on the other side of the pan so you can spread the cabbage & greens throught the rest of the pan to form the bottom layer of the entire pan. (the greens will need to be submerged in the liquid in the nest steps.) Then spread the chicken and potatoes throughout the pan on top of the greens & cabbage.
    5. Add the marinade and water or chicken broth, so that the greens and cabbage are submerged. Gently stir to incorporate the liquids and let the liquid come to a simmer.
    6. Place in the oven for about 40 minutes (30 minutes for breasts).
    7. Drain some of the liquid into a bowl (you will use for dipping sauce) to expose the potatoes if necessary.If using thighs and legs: Broil the chicken and potatoes (and other vegetables still submerged) for about 4 minutes to get chicken crispy. Remove chicken and place on a plate when it becomes golden brown and then place potatoes back to crisp for another 2-4 minutes.If using breasts: Broil the chicken and potatoes and other vegetables. The chicken should be broiled for 2 minutes, then remove from pan. Replace the potatoes in the oven and broil for an additional 4-6 minutes to get them crispy. Make sure cabbage and greens are still submerged so they don't burn.
    8. Serve it with the sauce from the pan or bowl.
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