CentMenu / Dinner · Lunch
Chicken white bean cabbage pot
Chicken, cabbage and beans share a light broth for a filling one-pot dinner.
Ingredients
4 servings · US + metric
- 1.06 lb (480 g) boneless chicken thighs
- 1.59 lb (720 g) cooked white beans
- 14.11 oz (400 g) white cabbage
- 1.32 lb (600 g) potatoes
- 1 onion
- 2 garlic cloves
- 1¾ tbsp (25 ml) sunflower oil
- 1 chicken stock cube
- 1½ tsp (2 g) dried thyme
- ½ tsp (3 g) salt
Let’s cook
Remove any bones from 1.06 lb (480 g) boneless chicken thighs, then cut the meat into bite-size pieces.
Heat 1¾ tbsp (25 ml) sunflower oil in a wide pan over medium-high heat; brown the chicken for 6 minutes, turning, then transfer to a plate.
Dice 1 onion, mince 2 garlic cloves and shred 14.11 oz (400 g) white cabbage; sauté in the same pot over medium heat for 5 minutes.
Peel and dice 1.32 lb (600 g) potatoes; add with 1 chicken stock cube, 1½ tsp (2 g) dried thyme, ½ tsp (3 g) salt, the chicken and water to just cover; simmer over low heat for 20 minutes.
Drain and rinse 1.59 lb (720 g) cooked white beans; add and simmer for 5 minutes more, until the potatoes are tender.
Check that the chicken reaches 165 °F (74 °C) in the center before serving.