Keto Chicken Skillet with Roasted Onion, Taleggio and Sage Cream with Seared Cabbage

Instructions

1. 1

   Preheat the oven to 220°C / 425°F. Place the yellow onion on a small tray, toss it with 1 tablespoon olive oil, a pinch of salt, and some black pepper. Roast for 18 to 20 minutes, until tender with golden edges.

2. 2

   While the onion roasts, season the chicken thighs on both sides with the salt, black pepper, and smoked paprika.

3. 3

   Heat a large oven-safe skillet or deep sauté pan over medium-high heat. Add 1 tablespoon olive oil and 1 tablespoon butter. Sear the chicken for 4 to 5 minutes per side, until nicely browned. Transfer the chicken to a plate.

4. 4

   In the same skillet, add the green cabbage and a pinch of salt. Cook for 6 to 8 minutes, stirring occasionally, until softened and lightly browned in spots. Remove the cabbage and keep warm.

5. 5

   Reduce the heat to medium. Add the remaining 1 tablespoon butter and the minced garlic. Cook for 30 seconds, just until fragrant. Stir in the roasted onion, fresh sage, and chicken broth, scraping the bottom of the pan to loosen the browned bits.

6. 6

   Add the heavy cream and taleggio cheese. Cook for 2 to 3 minutes over medium-low heat, stirring, until the cheese melts and the sauce is smooth. Stir in the apple cider vinegar.

7. 7

   Return the chicken thighs and any collected juices to the skillet. Cook over low heat for 6 to 8 minutes, or until the chicken is fully cooked and reaches an internal temperature of 74°C / 165°F.

8. 8

   Fold the seared cabbage back into the skillet or serve it on the side. Taste and adjust with more salt or black pepper if needed. If desired, add a few whole sage leaves during the last 30 seconds for extra aroma.

9. 9

   Serve the chicken hot, spooning the roasted onion, taleggio, and sage cream over the top, with the browned cabbage alongside.