German Peasant Style Chicken

Transport your taste buds to the rustic charm of the European countryside with this hearty German Peasant Style Chicken recipe. Perfectly seasoned bone-in chicken thighs are seared until golden and then simmered to tender perfection in a savory broth infused with dried thyme, whole grain mustard, and a hint of apple cider vinegar for depth. A colorful medley of carrots, potatoes, green cabbage, and onions creates a comforting, vegetable-packed base, making this a one-pot wonder that's as satisfying as it is wholesome. Ready in just over an hour, this dish is ideal for cozy family dinners or meal prep. Garnished with fresh parsley and served with crusty bread or egg noodles, this peasant-style chicken is a homestyle feast brimming with flavor. Keywords: German chicken recipe, one-pot chicken dinner, rustic chicken stew, hearty comfort food, chicken and cabbage.

Nutriscore Rating: 58/100

Prep Time:20 mins

Cook Time:50 mins

Total Time:70 mins

Servings: 4

Ingredients

• 6 pieces bone-in chicken thighs
• 2 teaspoons salt
• 1 teaspoon black pepper
• 2 tablespoons olive oil
• 1 large yellow onion
• 3 medium garlic cloves
• 3 medium carrots
• 2 large russet potatoes
• 0.5 head green cabbage
• 4 cups chicken broth
• 1 teaspoon dried thyme
• 1 tablespoon whole grain mustard
• 1 tablespoon apple cider vinegar
• 2 tablespoons fresh parsley

Directions

Step 1

Season the chicken thighs on both sides with 1 teaspoon of salt and the black pepper.

Step 2

Heat the olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat.

Step 3

Sear the chicken thighs skin-side down for 4-5 minutes until golden brown. Flip and cook for another 3 minutes. Remove the chicken and set aside.

Step 4

Peel and thinly slice the onion, and mince the garlic cloves. Add both to the pot and sauté in the remaining oil over medium heat until softened, about 2-3 minutes.

Step 5

Peel and chop the carrots and potatoes into bite-sized chunks, and shred the cabbage into thin strips.

Step 6

Add the carrots, potatoes, and cabbage to the pot, stirring to combine with the onions and garlic.

Step 7

Pour the chicken broth into the pot, scraping up any browned bits from the bottom of the pot with a wooden spoon.

Step 8

Stir in the dried thyme, remaining teaspoon of salt, whole grain mustard, and apple cider vinegar.

Step 9

Return the chicken thighs to the pot, nestling them into the vegetables and broth.

Step 10

Bring the mixture to a boil, then reduce the heat to low and cover. Simmer for 35-40 minutes, or until the chicken is tender and fully cooked, and the vegetables are soft.

Step 11

Taste the broth and adjust seasoning if needed.

Step 12

Garnish with chopped fresh parsley before serving. Serve hot with crusty bread or over egg noodles if desired.

Nutrition Facts

Serving size	3673 grams (3673.0g)

Amount per serving	% Daily Value*
Calories	4285

Total Fat 263.00g	337%
Saturated Fat 69.10g	345%
Polyunsaturated Fat 2.90g
Cholesterol 1215mg	405%
Sodium 338254mg	14707%
Total Carbohydrate 185.80g	68%
Dietary Fiber 24.40g	87%
Total Sugars 30.50g
Protein 280.50g	561%

Vitamin D 0IU	0%
Calcium 549mg	42%
Iron 26mg	147%
Potassium 8787mg	187%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 55.9%

Protein: 26.5%

Carbs: 17.6%