Alsace, a region of France bordering Germany, distinctively (and deliciously) combines French and German culinary influences. In this Alsatian-style recipe, we’re coating our succulent chicken in the classic “quatre épices,” or four spices: pepper, cloves, nutmeg and ginger. Alongside the chicken, we’re serving creamy smashed potatoes, and red cabbage glazed with red wine vinegar for tangy-sweet contrast and plenty of satisfying texture.
Ingredients
Ingredients
- 2 Boneless, Skinless Chicken Breasts
- 3/4 lb Yukon Gold Potatoes
- 1/2 lb Red Cabbage
- 2 tbsp Crème Fraîche
- 2 tbsp Red Wine Vinegar
- 1 tbsp Chicken Demi-Glace
- 1 tbsp Butter
- 1 tbsp Sugar
- 1 tbsp Alsatian Spice Blend (All-Purpose Flour & Quatre Épices)
Instructions
Instructions
Prepare the ingredients:
Wash and dry the fresh produce. Heat a medium pot of salted water to boiling on high. Remove and discard the cabbage core; halve the cabbage crosswise and separate the leaves. Large dice the potatoes.
Cook & glaze the cabbage:
In a large, high-sided pan, heat 1½ cups of water to boiling on high. Add the cabbage; season with salt and pepper. Cook, stirring occasionally, 12 to 14 minutes, or until the cabbage is tender and the water has cooked off. Reduce the heat to medium-high and add the sugar and vinegar; season with salt and pepper. Cook, stirring occasionally to coat the cabbage, 2 to 3 minutes, or until the sugar has dissolved and the liquid is slightly reduced in volume; season with salt and pepper to taste. Transfer to a serving dish and set aside in a warm place. Rinse and wipe out the pan.
Cook & smash the potatoes:
While the cabbage cooks, add the potatoes to the pot of boiling water and cook 10 to 12 minutes, or until tender when pierced with a fork. Drain thoroughly and return to the pot. Off the heat, add the crème fraîche and butter. Using a fork, smash the mixture to your desired consistency; season with salt and pepper to taste. Set aside in a warm place.
Coat & cook the chicken:
Place the spice blend on a plate. Pat the chicken dry with paper towels; season with salt and pepper on both sides. Thoroughly coat the seasoned chicken in the spice blend (shaking off any excess). In the pan used to cook the cabbage, heat 2 teaspoons of olive oil on medium-high until hot. Add the coated chicken and cook 3 to 5 minutes per side, or until browned and cooked through.
Make the pan sauce & finish the chicken:
Add the demi-glace and ¼ cup water to the pan of chicken; season with salt and pepper. Cook, stirring occasionally and spooning the sauce over the chicken, 2 to 3 minutes, or until the sauce is slightly reduced in volume and the chicken is thoroughly coated. Remove from heat; season with salt and pepper to taste.
Plate your dish:
Leaving the sauce in the pan, transfer the finished chicken to a cutting board and slice crosswise on an angle. Divide the glazed cabbage, smashed potatoes and sliced chicken between 2 plates. Top the chicken with a few spoonfuls of the pan sauce. Enjoy!