Warm Chicken and Cabbage Bowl with Mustard Vinaigrette
Seared chicken thighs over cabbage and leeks browned in the same skillet, tossed warm with a sharp Dijon vinaigrette, walnuts, and crisp radishes.
Why you'll love Warm Chicken and Cabbage Bowl with Mustard Vinaigrette
Cabbage is at its sweetest in January, when cold weather has made the heads build up the natural sugars that protect them from freezing, and this bowl cooks it the way it tastes best: fast, in a hot skillet, until the edges brown and the ribbons wilt but still have a little bite. Seared chicken thighs go on top, and a sharp shallot and Dijon vinaigrette pulls the whole bowl together, the way a French bistro dresses a warm salad.
Everything happens in one skillet, in an order that makes each step feed the next. The walnuts toast first in the dry pan. The chicken sears next and leaves behind its fat and browned bits, and the leeks and cabbage cook in that fat and lift those browned bits off the pan, so the vegetables taste of the chicken. Half the vinaigrette goes into the hot pan at the end, which softens the vinegar's edge and lets the cabbage soak it up, and the rest goes on raw for brightness.
It is a warm lunch that packs well and tastes as good the next day, with protein, a real fat, and a big pile of vegetables in every bowl.
Quick overview: This Warm Chicken and Cabbage Bowl with Mustard Vinaigrette takes 15 min of hands-on time and about 40 min in all and makes 4 servings, each 1 bowl, about 2 cups. You'll need a skillet.
Ingredients
- 1/2 cup walnut halves
- 1 1/2 lb boneless skinless chicken thighs
- 1 1/4 tsp fine sea salt, divided
- 1/2 tsp black pepper, plus more to finish
- 2 tsp fresh thyme leaves, divided
- 1 tbsp avocado oil
- 1 large leek, white and light green parts, halved, washed, and thinly sliced
- 1 small head green cabbage (about 1 1/2 lb), cored and sliced into 1/2-inch ribbons
- 1 small shallot, finely chopped
- 2 tbsp Dijon mustard Label: mustard seed, vinegar, water, and salt
- 2 tbsp apple cider vinegar
- 1/4 cup olive oil
- 6 radishes, thinly sliced
- 1/4 cup chopped parsley
Instructions
- Make the vinaigrette: Whisk the shallot, Dijon, vinegar, 1/4 teaspoon of the salt, and a few grinds of pepper in a small bowl, then whisk in the olive oil in a slow stream until thick. Let it sit while you cook so the shallot mellows in the vinegar.
- Toast the walnuts: Toast the walnuts in a large dry skillet over medium heat for 4 to 5 minutes, shaking the pan, until fragrant and a shade darker. Tip them onto a board and chop them roughly.
- Season and sear the chicken: Pat the chicken dry and season it with 3/4 teaspoon of the salt, the pepper, and half the thyme. Heat the avocado oil in the same skillet over medium-high heat and lay the thighs in smooth side down. Cook without moving them for 5 to 6 minutes, until deep golden and they release easily, then turn and cook 4 to 5 minutes more, until they reach 175°F (80°C). Dry chicken and an undisturbed pan are what build the crust.
- Rest the chicken: Move the chicken to a board and let it rest for 5 minutes, which keeps the juices in the meat when you slice it. Pour off all but about 1 tablespoon of fat from the skillet.
- Brown the leeks and cabbage: Return the skillet to medium-high heat, add the leeks, and cook for 2 minutes, scraping up the browned bits. Add the cabbage, the remaining 1/4 teaspoon of salt, and the rest of the thyme. Cook for 6 to 8 minutes, tossing only every minute or so, until the ribbons are wilted with browned edges and still have some bite. Leaving the cabbage alone between tosses lets it brown against the hot pan.
- Dress it warm: Take the skillet off the heat, pour in half the vinaigrette, and toss for 30 seconds. The heat softens the vinegar and the warm cabbage drinks it in.
- Assemble: Slice the chicken. Divide the cabbage among four bowls, top with the chicken, radishes, walnuts, and parsley, and spoon the rest of the vinaigrette over the top.
Storage and leftovers
Refrigerate the chicken and cabbage together in sealed containers for up to 3 days, with the radishes, walnuts, and any extra vinaigrette packed separately so they stay crisp.
Warm a bowl in the microwave for 1 to 2 minutes, or in a covered skillet over medium heat with a splash of water, then add the radishes, walnuts, and a spoonful of vinaigrette. It is also good cold.
Variations
- Red cabbage: Use red cabbage for a deeper color and a slightly peppery bite; it takes 2 to 3 minutes longer to wilt.
- With apple: Toss thin slices of a tart apple, skin on, into the bowls with the radishes for sweetness and crunch.
- Whole-grain mustard: Use half whole-grain mustard in the vinaigrette for little bursts of seed.
- Pork chop: Sear boneless pork chops in place of the chicken, cooking them to 145°F (63°C) and resting them 5 minutes.
Notes and tips
- Wash the leeks well: Grit hides between the layers. Slice them first, swish the slices in a bowl of cold water, and lift them out so the sand stays at the bottom.
- Use a big skillet: A 12-inch skillet holds the cabbage in a shallow layer. In a smaller pan, cook it in two batches so it browns.
- Thighs stay juicy: Thigh meat has more fat and connective tissue than breast, so it stays tender at 175°F (80°C), the temperature that gives it the best texture.
- Make the vinaigrette ahead: It keeps a week in a jar in the refrigerator. Shake it before using, since it separates as it sits.
Nutrition and mindful eating
- Chicken thighs bring protein along with iron and zinc, and searing them in their own fat gives the whole bowl its savory base.
- Cabbage is a cruciferous vegetable with fiber, vitamin C, and vitamin K, and a big bowl of it fills your stomach and slows the meal down.
- Olive oil and walnuts are the real fat, and walnuts add the plant omega-3 fat called alpha-linolenic acid.
- Vinegar and mustard give the bowl its sharp, bright flavor, and the acid makes rich chicken and sweet cabbage taste lighter.
- As you eat, notice how the warm, tangy cabbage and the crisp radishes change from bite to bite, and check in during the afternoon: a bowl like this should hold you at least 3 to 4 hours with steady energy.
Frequently asked questions
Have a question about this Warm Chicken and Cabbage Bowl with Mustard Vinaigrette? Start here, with the questions people ask most.
Can I use chicken breast?
Yes. Pound breasts to an even 3/4 inch so they cook evenly, sear them 4 to 5 minutes a side, and pull them at 165°F (74°C), since breast meat dries out above that.
Can I make it ahead for lunches?
Yes. Cook it all, keep the radishes, walnuts, and extra dressing separate, and pack the bowls each morning. It keeps 3 days.
What kind of Dijon should I buy?
Choose one whose label reads mustard seed, vinegar, water, and salt. That is all Dijon needs.
Can I use napa cabbage?
Yes. Napa is more tender, so cook it only 3 to 4 minutes, just until it wilts.
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