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–+ servings

Creamy Cabbage Alfredo with Crispy Chicken Thighs

Creamy Cabbage Alfredo in a dish on table
A one-pan, "real food" comfort dinner that replaces heavy pasta with silky cabbage ribbons. Featuring shatter-crisp chicken and a glossy, grass-fed Alfredo sauce.
Inna
Prep Time 25 minutes
Cook Time 25 minutes

Video

Equipment

  • Large Skillet A wide, heavy skillet works best for the "Cold Pan" method. I used my Taima Titanium skillet for this recipe.
  • Chef's Knife A sharp knife is required to slice the cabbage into uniform ¼-inch ribbons that mimic the shape of fettuccine.
  • Kitchen Towel or Paper Towels Used to pat the chicken dry before cooking.

Ingredients

For the Chicken

  • 6 Organic Chicken Thighs (bone-in, skin-on)
  • 1 teaspoon Kosher salt

For the Cabbage Alfredo

  • 1 Medium Green Cabbage (cut into ¼-inch ribbons)
  • 1 teaspoon Kosher salt (for prep)
  • 3 Garlic cloves (minced)
  • 1 cup Heavy Cream (preferably non-homogenized)
  • 1 cup Parmigiano Reggiano (freshly shredded)
  • 1 tablespoon Unsalted Butter
  • ½ teaspoon Black Pepper
  • ½ teaspoon Paprika
  • 1 pinch Nutmeg
  • Parsley or Chives (for garnish)
  • Red chili flakes (optional, to taste)

Instructions

  • Prep the Ingredients:
    Pat dry chicken thighs using a towel or a paper towel. Salt them and set aside while prepping the cabbage.
    Cut the cabbage in ¼-inch ribbons, toss with 1 teaspoon salt and let sit for about 20 minutes (preferably in a colander).
    a bowl with cabbage
  • Sear the Chicken: Place seasoned thighs skin-side down in a cold skillet. Turn heat to medium and cook for 8-10 minutes or until skin is golden and crisp. Flip and cook for another 8 minutes until done. Remove chicken and set aside.
    chicken thighs in titanium pan
  • Sauté the Cabbage: Add the squeezed cabbage to the rendered chicken fat in the skillet. Sauté for 5 minutes until tender-crisp.
    Sautéed cabbage in pan
  • Simmer the Sauce. Stir in minced garlic for 1 minute. Add heavy cream, black pepper and paprika. Simmer for 3 minutes until slightly thickened.
    creamy cabbage alfredo sauce in pan with spices on top
  • Finish: Reduce heat and stir in the butter, Parmesan and nutmeg until the sauce is glossy and clings to the cabbage.
    creamy cabbage alfredo sauce in titanium pan
  • Serve. Slice the chicken or serve whole over the cabbage ribbons. Garnish with fresh herbs and chili flakes.
    chicken thighs in pan on top of cabbage alfredo sauce

Notes

  • The Cold Pan Method: Starting in a cold skillet is the secret to "shatter-crisp" skin. It allows the fat to render slowly so the skin becomes thin and golden rather than chewy. 
    Note: If you try turning the chicken thighs over and they seem to be stuck to the pan it means the skin isn't cooked crispy yet and you need to sear the thighs a little. Once the sear is complete, the thighs will naturally release from the pan with minimal effort. 
  • Moisture Control: Don't skip the "salt and squeeze" step for the cabbage. Removing that water is what prevents the Alfredo sauce from becoming a watery soup.
  • Reheating: To enjoy leftovers, reheat in a skillet over medium-low heat with a splash of fresh cream to re-emulsify the sauce.