Crispy Chicken Haluski

Seasoned, crispy seared chicken thighs with pan fried cabbage.

Difficulty: Easy

Time: 30-35 min

Calories: 780 Fat: 11g Carbs: 68g Protein: 21g

This Eastern European speciality is a bowl full of comfort. We’re adding crisped chicken thighs for extra oomph. Cabbage becomes nutty and rich when browned and, when finished with fresh lemon and parsley, this dish has the perfect balance. Some variations of this dish contain dumplings instead of noodles and served with different meats and cheeses. It truly is the ultimate comfort dish, fortunately our lighter version makes it perfect for the warmer temps.

Ingredients

Green Cabbage

Shallot

Lemon

Garlic

Thyme

Parsley

Farfalle pasta

Chicken thighs

Butter

Minnesota Nice Spice Hungarian spice blend

Al Dente Literally to the tooth. Describes the ideal texture of cooked pasta that leaves it with a slight bite, rather than becoming mushy.

Garnish To add decorative or savory touches to food.

Zest The peel of, or grating of a citrus peel for flavor.

Medium pot

Medium bowl

Large sauté pan

Step 1: MISE EN PLACE

Read through entire recipe before getting started. Bring 6 cups salted water to a boil in a medium pot. Wash and dry all produce. Dice cabbage into ½” pieces. Peel and dice shallots. Mince or grate garlic. Zest lemon; cut in half then juice. Remove thyme leaves from stems; discard stem and mince leaves. Mince parsley leaves and stems. Remove chicken thighs from package; rinse and pat dry.

Step 2: SEAR THE CHICKEN

Heat 1 Tbsp. oil in a large sauté pan over medium heat. Combine chicken, Hungarian spice blend, 1 tsp. oil and a pinch of salt and pepper in a medium bowl; toss well to coat chicken. When pan is hot, add chicken to sauté pan and sear for 5-6 min on each side until cooked through and crispy. Remove from pan and set aside. While chicken is searing, start cooking pasta (Step #3). The USDA recommends cooking poultry to an internal temperature of 165ºF.

Step 3: COOK THE PASTA

Add farfalle pasta to boiling water; stir a few times to eliminate sticking. Bring back to a boil and cook for 8-10 min until al dente. Drain well and set aside. While pasta is cooking, start sautéing the vegetables (Step#4).

Step 4: SAUTE THE VEGETABLES

Using the same sauté pan, heat 1 tsp. oil over medium heat. Add shallot and cabbage, sauté for 5-6 min until soft and starting to brown. Add garlic and thyme and sauté another 3-4 min stirring occasionally.

Step 5: FINISH THE PASTA

Rough chop chicken into small pieces. Add chicken and pasta to vegetables mixing well to combine. Add butter, 1 Tbsp. lemon juice and 1 tsp. lemon zest. Mix until butter has melted and ingredients are well incorporated.

Step 6: PLATE YOUR DISH

Divide pasta between two bowls and garnish with parsley. Enjoy!