# Braised Chicken with Roasted Arrowhead Cabbage and Tallow-Roasted Marble Potatoes > Browned chicken settles into a savory onion braise, with plenty of parsley and lemon to lift the rich pan juices. Sweet, char-edged arrowhead cabbage and crisp tallow-roasted potatoes make this a satisfying autumn Shabbat dinner; roasted kabocha and sweet potato wedges give the leftovers a fresh turn. - URL: https://www.chezjk.com/recipes/shabbat-braised-chicken-with-roasted-arrowhead-cabbage-tallow-marble-potatoes - Author: Jonathan Katzman - Cooked and photographed: 2023-10-22 - Recipe updated: 2026-10-23 - Serves: 4 servings - Tags: gluten-free, nut-free ![Braised Chicken with Roasted Arrowhead Cabbage and Tallow-Roasted Marble Potatoes](https://www.chezjk.com/api/images?path=9e5d6860-dd86-455e-b57b-e352c363fc57%2F890efd5c307a43c6.jpg) ## Braised Chicken with Onions and Parsley Browning develops a savory foundation, while a shallow braise leaves the chicken tender without washing out its flavor. Soft onions and reduced stock give the sauce body without flour or cream. ### Ingredients - 8 bone-in, skin-on chicken thighs, about 3½–4 pounds - 2 tsp kosher salt, plus more to taste - ½ tsp freshly ground black pepper - 1 tbsp ghee - 2 large yellow onions, sliced lengthwise into thin wedges - 4 garlic cloves, thinly sliced - ½ cup dry white wine - 1½ cups gluten-free chicken stock, preferably gelatin-rich and low-sodium - 4 sprigs thyme - 1 bay leaf - 1 tbsp lemon juice, plus more to taste - ½ cup roughly chopped flat-leaf parsley ### Instructions 1. Pat the chicken very dry and season with the salt and pepper. Heat the oven to 325°F. 2. Heat the ghee in a wide ovenproof braiser over medium-high heat. Brown the thighs skin-side down in batches for 7–9 minutes, until the skin releases easily and is deeply golden. Turn and cook for 2 minutes, then transfer to a plate. 3. Pour off excess fat, leaving about 2 tablespoons in the pan. Lower the heat to medium, add the onions, and cook for 10–12 minutes, stirring, until softened and lightly golden. Add the garlic and cook for 1 minute. 4. Add the wine and scrape up the browned bits. Simmer until reduced by about half, then add the stock, thyme, and bay leaf. 5. Nestle the chicken into the onions skin-side up, keeping the skin above the liquid. Cover and braise in the oven for 35–45 minutes, until the thickest part reaches 175–185°F without touching bone and the meat yields easily to a fork. 6. Transfer the chicken to a platter and loosely cover. Remove the thyme stems and bay leaf. Skim excess fat from the sauce, then simmer uncovered for 5–10 minutes until glossy and lightly coating a spoon. 7. Stir in the lemon juice and adjust the salt and pepper. Return the chicken to the sauce briefly to warm, keeping the skin above the liquid. Scatter the parsley over the chicken just before serving. ### Notes - For advance preparation, refrigerate the chicken in its sauce and add parsley only after reheating. - The sauce should remain spoonable rather than thick like gravy. Add a splash of stock if it reduces too far. ## Roasted Arrowhead Cabbage Large wedges develop browned cut faces while their layered centers stay juicy and sweet. A little lemon balances the cabbage and the rich chicken sauce. ### Ingredients - 1 large head arrowhead cabbage, about 2 pounds - 3 tbsp olive oil - ¾ tsp kosher salt - ¼ tsp freshly ground black pepper - 2 tsp lemon juice - 2 tbsp chopped flat-leaf parsley ### Instructions 1. Heat the oven to 425°F. Remove damaged outer leaves and cut the cabbage lengthwise into 8 wedges, keeping a little core attached to each. 2. Arrange on a rimmed baking sheet and gently rub the oil, salt, and pepper over the cut faces and outer leaves. 3. Roast cut-side down for 20 minutes. Turn onto the other cut face and roast for another 10–20 minutes, until the edges are dark brown and a knife slips easily through the thickest part. 4. Finish with lemon juice and parsley. Keep any crisp detached leaves for serving. ### Notes - If the edges darken before the core is tender, loosely cover with foil for the final 5–10 minutes. ## Tallow-Roasted Marble Potatoes A brief parboil softens the centers and roughens the surfaces so the tallow can form a crisp crust. Mixed-color marble potatoes reproduce the varied golden and purple pieces on the plate. ### Ingredients - 1½ lb marble potatoes, mixed colors if available - 3 tbsp beef tallow - 1 tsp kosher salt, plus more for the cooking water - ¼ tsp freshly ground black pepper - 2 tbsp chopped flat-leaf parsley ### Instructions 1. Heat the oven to 425°F. Halve the potatoes, leaving only the very smallest whole. 2. Place in a saucepan, cover with cold salted water, and bring to a boil. Simmer for 7–10 minutes, until the outside is tender but the centers still offer slight resistance. 3. Drain well and let steam-dry for 5 minutes. Shake the colander gently to roughen the cut surfaces. 4. Melt the tallow on a rimmed baking sheet in the oven for 2 minutes. Carefully add the dry potatoes, salt, and pepper; toss to coat and arrange cut-side down. 5. Roast for 30–40 minutes, turning once after a crust has formed, until crisp and deeply browned outside and creamy within. Finish with parsley and adjust the salt. ### Notes - Keep the potatoes in a single layer with space between pieces; use a second tray rather than crowding them. ## Sunday Roasted Kabocha Squash Kabocha's dense, chestnut-like flesh turns creamy inside while its edges caramelize. Its sweetness contrasts with the savory leftover chicken and onions. ### Ingredients - 1 small kabocha squash, about 2 pounds - 2 tbsp olive oil - ¾ tsp kosher salt - ¼ tsp freshly ground black pepper - 2 tsp lemon juice ### Instructions 1. Heat the oven to 425°F. Scrub the squash, halve it, and scoop out the seeds. Leave the edible skin on and cut into ¾-inch-thick wedges. 2. Toss with olive oil, salt, and pepper. Spread in a single layer on a rimmed baking sheet. 3. Roast for 30–40 minutes, turning halfway through, until browned on both sides and completely tender through the flesh and skin. 4. Sprinkle with lemon juice and serve alongside the reheated chicken. ### Notes - This is a Sunday replacement side rather than an addition required for the Shabbat plate. ## Sunday Sweet Potato Oven Fries Thick wedges retain a soft center while their tips and cut faces brown. Giving them their own tray prevents steam from the squash from softening their edges. ### Ingredients - 1½ lb orange-fleshed sweet potatoes, scrubbed - 2 tbsp avocado oil - ¾ tsp kosher salt - ¼ tsp freshly ground black pepper ### Instructions 1. Heat the oven to 425°F. Cut the sweet potatoes lengthwise into wedges about ½–¾ inch thick at their widest point. 2. Dry well and toss with the oil, salt, and pepper. Arrange on a separate rimmed baking sheet with a cut face against the pan and space between the wedges. 3. Roast for 20 minutes, turn carefully, and roast for another 10–20 minutes, until browned at the edges and tender in the center. 4. Serve immediately, keeping the chicken sauce beside rather than over the fries. ### Notes - These will have browned edges and soft centers rather than the uniformly crisp texture of deep-fried fries. ## Overall Timing / Workflow The chicken can rest in its sauce while the oven switches to high heat for the vegetables. That keeps the potatoes crisp and the cabbage freshly roasted without requiring two ovens. ### Instructions 1. 0:00 — Heat the oven to 325°F, season the chicken, slice the aromatics, and begin browning. 2. 0:25 — Put the chicken braise in the oven. Cut the cabbage and potatoes, then parboil and steam-dry the potatoes. 3. 1:05–1:15 — Check the chicken for tenderness and temperature. Once cooked, remove it, reduce the sauce, and return the chicken to the braiser off heat. 4. Raise the oven to 425°F. Roast the potatoes and cabbage on separate trays, rotating the trays between racks halfway through if necessary. 5. During the final 10–15 minutes of roasting, gently rewarm the covered chicken in its sauce on the stovetop. Add lemon and parsley just before serving. 6. For Sunday, roast the kabocha and sweet potato wedges at 425°F on separate trays while reheating the reserved chicken and sauce, covered, over low heat until the chicken reaches 165°F. ### Notes - Prepare only the potatoes for the original dinner; the kabocha and sweet potatoes belong to the Sunday variation. ## Plating Keeping the crisp vegetables away from the main pool of sauce preserves their texture. Parsley connects the chicken, cabbage, and potatoes with a fresh finish. ### Instructions 1. Place one or two chicken thighs on each warm plate and spoon the onions and a little braising sauce around and partly over the meat. 2. Arrange the roasted cabbage alongside, letting some of the browned leaves remain loose. 3. Add the tallow-roasted potatoes in a separate cluster and scatter the prepared parsley over the plate. 4. For Sunday, replace the potatoes with roasted kabocha and sweet potato wedges, adding any reserved cabbage if available. ## Leftover Path Storing chicken in its braising liquid protects it from drying out. Roasting fresh Sunday sides changes the texture and sweetness without rebuilding the meal. ### Instructions 1. Refrigerate chicken with its sauce in shallow containers within 2 hours of cooking. Store cooked vegetables separately and use refrigerated leftovers within 3–4 days. 2. For Sunday dinner, place the reserved chicken and sauce in a covered pan with a splash of water or stock. Reheat gently until the thickest part of the chicken reaches 165°F. 3. Roast the kabocha and sweet potato fries fresh using their component recipes. Reheat any cabbage on a separate tray for 8–12 minutes toward the end of roasting. 4. If only a small amount of chicken remains, pull the meat from the bones, warm it in the onion sauce, and spoon it beside the roasted squash. Scale the Sunday sides to the number of portions available. ### Notes - Freeze chicken in its sauce for up to 3 months if it will not be eaten within the refrigerated storage window. --- From ChezJK (https://www.chezjk.com), Jonathan Katzman's public home-cooking archive: every meal he has photographed, written up as a recipe you can cook.