Roast Chicken with Apples and Savoy Cabbage

Recipe: Roast Chicken with Apples and Savoy Cabbage


Inspired by the classic Bavarian recipe of roast duck with cabbage and apples. This is my version using chicken.



Roast Chicken with Apples and Savoy Cabbage

Serves 4


4 Chicken legs
600g small potatoes
4 carrots
1 large while garlic bulb
Olive Oil
Salt and pepper
1 tbsp caraway seeds
1 onion, sliced
2 small apples, sliced
2 tsp flour
600ml chicken stock
1 Tbsp butter
1/2 Savoy cabbage



  1. Preheat oven to 200C (180C fan forced).
  2. Rub chicken legs and whole garlic bulb with olive oil and season with salt and pepper. Roast on a tray for 20 minutes. After this time remove from the oven, add potatoes and carrot (also rubbed in olive oil and seasoned) to the roasting tin. Cook a further 30 minutes.
  3. Next, dry roast caraway seeds then transfer to a mortar and pestle and grind into a powder.
  4. In a frying pan cook onions with a splash of oil until soft. Add caraway and apples slices and cook a further 3 minutes until coloured. Remove from heat.
  5. Peel whole leaves off of the savoy cabbage and place in a saucepan along with a large splash of water and a good pinch of salt. Cover with a lid. Bring to the boil then turn to simmer for 5 minutes. Turn off heat.
  6. Remove roasting tray from the oven. Squeeze roasted garlic out of its shell.
  7. To finish the sauce. Return apples and onions to the heat. Add roasted garlic and flour, combine well and cook gently for 1 minute. Pour in chicken stock and bring to the boil, then simmer for 2 – 3 minutes. Stir in butter, season with cracked black pepper and remove from heat. You should have a nice thickened sauce.
  8. To serve: Divide chicken, carrots, potatoes and cabbage between bowls or plates. Pour over onion apple sauce.





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