Pan-Seared Chicken with Braised Cabbage, Greens, and Salsa Verde
Pan-Seared Chicken with Braised Cabbage, Greens, and Salsa Verde
Ingredients
For the Pan-Seared Chicken
- 1 whole chicken, about 3-4 pounds, halved lengthwise
- 2 tablespoons olive oil, plus more for drizzling
- 4 garlic cloves, whole, lightly smashed
- 1 bunch fresh thyme sprigs
- 1 teaspoon kosher salt, as needed
For the Braised Cabbage and Greens
- 1/2 head green cabbage, quartered
- 4 ounces kale, stems removed, roughly chopped
- 4 ounces broccoli rabe, trimmed
- 1/2 cup dry white wine
- 1 tablespoon olive oil
- 1/2 teaspoon kosher salt, as needed
For the Salsa Verde
- 1/2 bunch fresh parsley, finely chopped
- 1/2 bunch fresh cilantro, finely chopped
- 1 garlic clove, grated
- 1 lemon, zested and juiced
- 1/4 cup extra virgin olive oil, plus more as needed
- 1/4 teaspoon kosher salt, as needed
- 1/8 teaspoon black pepper, freshly ground, as needed
- 1/4 cup water, or chicken stock, for deglazing
Instructions
- 1
Pat the chicken halves dry with paper towels. Season generously with kosher salt on all sides.
⏱️ 5 min
- 2
Heat 2 tablespoons of olive oil in a large cast iron skillet or oven-safe pan over medium-high heat until shimmering. Place the chicken halves, skin-side down, in the hot pan. Sear for 10-12 minutes, or until the skin is deeply golden brown and crispy. Do not move the chicken during this time.
⏱️ 12 min
- 3
While the chicken sears, prepare the braised cabbage and greens. In a separate large pan with a lid, add 1 tablespoon of olive oil and 1/2 teaspoon of kosher salt. Arrange the quartered cabbage, kale, and broccoli rabe in the pan. Pour 1/2 cup of dry white wine over the vegetables. Cover the pan tightly with aluminum foil or a lid and place over medium heat. Cook for 15-20 minutes, or until the cabbage is tender and the greens are wilted.
⏱️ 20 min
- 4
Once the chicken skin is crispy, remove the chicken from the cast iron skillet and set aside. Add the smashed garlic cloves and thyme sprigs to the pan with the rendered chicken fat. Return the chicken to the pan, skin-side up, on top of the aromatics. Drizzle a little more olive oil over the chicken and season again with a pinch of salt. Reduce heat to medium-low and continue cooking for 15-20 minutes, or until the internal temperature reaches 165°F (74°C) in the thickest part of the thigh. You may need to flip the chicken once halfway through to ensure even cooking, or transfer to a preheated oven at 375°F (190°C) if your skillet is oven-safe.
⏱️ 20 min•🌡️ 375
- 5
While the chicken finishes cooking, prepare the salsa verde. In a mortar and pestle (or a small bowl), combine the finely chopped parsley and cilantro, grated garlic clove, lemon zest, and lemon juice. Add 1/4 cup of extra virgin olive oil. Season with 1/4 teaspoon of kosher salt and 1/8 teaspoon of freshly ground black pepper. Mix well with a spoon until thoroughly combined.
⏱️ 8 min
- 6
Once the chicken is cooked, remove it from the skillet and let it rest on a cutting board for 5 minutes. Remove the garlic cloves and thyme sprigs from the pan. Add 1/4 cup of water or chicken stock to the skillet to deglaze. Scrape up any browned bits from the bottom of the pan with a wooden spoon, creating a flavorful pan sauce. Pour this pan sauce into the mortar with the salsa verde and stir to combine.
⏱️ 5 min - 7
To serve, place a chicken half on each plate. Arrange the braised cabbage and greens alongside the chicken. Spoon a generous amount of the salsa verde with pan juices over the chicken and vegetables. Serve immediately.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Pan-Seared Chicken with Braised Cabbage, Greens, and Salsa Verde
For the Pan-Seared Chicken
- 1 whole chicken, about 3-4 pounds, halved lengthwise
- 2 tablespoons olive oil, plus more for drizzling
- 4 garlic cloves, whole, lightly smashed
- 1 bunch fresh thyme sprigs
- 1 teaspoon kosher salt, as needed
For the Braised Cabbage and Greens
- 1/2 head green cabbage, quartered
- 4 ounces kale, stems removed, roughly chopped
- 4 ounces broccoli rabe, trimmed
- 1/2 cup dry white wine
- 1 tablespoon olive oil
- 1/2 teaspoon kosher salt, as needed
For the Salsa Verde
- 1/2 bunch fresh parsley, finely chopped
- 1/2 bunch fresh cilantro, finely chopped
- 1 garlic clove, grated
- 1 lemon, zested and juiced
- 1/4 cup extra virgin olive oil, plus more as needed
- 1/4 teaspoon kosher salt, as needed
- 1/8 teaspoon black pepper, freshly ground, as needed
- 1/4 cup water, or chicken stock, for deglazing
Instructions
- 1
Pat the chicken halves dry with paper towels. Season generously with kosher salt on all sides.
⏱️ 5 min - 2
Heat 2 tablespoons of olive oil in a large cast iron skillet or oven-safe pan over medium-high heat until shimmering. Place the chicken halves, skin-side down, in the hot pan. Sear for 10-12 minutes, or until the skin is deeply golden brown and crispy. Do not move the chicken during this time.
⏱️ 12 min - 3
While the chicken sears, prepare the braised cabbage and greens. In a separate large pan with a lid, add 1 tablespoon of olive oil and 1/2 teaspoon of kosher salt. Arrange the quartered cabbage, kale, and broccoli rabe in the pan. Pour 1/2 cup of dry white wine over the vegetables. Cover the pan tightly with aluminum foil or a lid and place over medium heat. Cook for 15-20 minutes, or until the cabbage is tender and the greens are wilted.
⏱️ 20 min - 4
Once the chicken skin is crispy, remove the chicken from the cast iron skillet and set aside. Add the smashed garlic cloves and thyme sprigs to the pan with the rendered chicken fat. Return the chicken to the pan, skin-side up, on top of the aromatics. Drizzle a little more olive oil over the chicken and season again with a pinch of salt. Reduce heat to medium-low and continue cooking for 15-20 minutes, or until the internal temperature reaches 165°F (74°C) in the thickest part of the thigh. You may need to flip the chicken once halfway through to ensure even cooking, or transfer to a preheated oven at 375°F (190°C) if your skillet is oven-safe.
⏱️ 20 min•🌡️ 375 - 5
While the chicken finishes cooking, prepare the salsa verde. In a mortar and pestle (or a small bowl), combine the finely chopped parsley and cilantro, grated garlic clove, lemon zest, and lemon juice. Add 1/4 cup of extra virgin olive oil. Season with 1/4 teaspoon of kosher salt and 1/8 teaspoon of freshly ground black pepper. Mix well with a spoon until thoroughly combined.
⏱️ 8 min - 6
Once the chicken is cooked, remove it from the skillet and let it rest on a cutting board for 5 minutes. Remove the garlic cloves and thyme sprigs from the pan. Add 1/4 cup of water or chicken stock to the skillet to deglaze. Scrape up any browned bits from the bottom of the pan with a wooden spoon, creating a flavorful pan sauce. Pour this pan sauce into the mortar with the salsa verde and stir to combine.
⏱️ 5 min - 7
To serve, place a chicken half on each plate. Arrange the braised cabbage and greens alongside the chicken. Spoon a generous amount of the salsa verde with pan juices over the chicken and vegetables. Serve immediately.
⏱️ 5 min