Mustard-Glazed Chicken with Roasted Red Potatoes & Braised Cabbage
Prep 15 mins
Total 45 mins
Medium
Serves 4
This Mustard-Glazed Chicken with Roasted Red Potatoes & Braised Cabbage is so easy and delicious!
TIP: Tiny red potatoes have the best ratio of skin to flesh for this recipe, but if you can’t find the little ones, you can use regular red potatoes and cut them into 1-inch pieces.
Close lid and move slider to AIR FRY/STOVETOP. Select SEAR/SAUTE and set to 4. Open lid and select START/STOP to begin preheating. Allow unit to preheat for 5 minutes.
Step 2
Add the butter and let melt. Add onions and salt and sauté onions until translucent, about 5 minutes. Stir in beer and simmer until foaming subsides, then add the mustard and cabbage. Continue to stir until the cabbage is coated in liquid. Simmer until cabbage is just wilted, about 5 minutes.
Step 3
While the cabbage simmers, prepare the chicken. In a small bowl, add the olive oil, whole-grain mustard, coriander, apple cider vinegar, and whisk to combine.
Step 4
Place the bottom layer of the Deluxe Reversible Rack in the lower position, then place the rack in the pot. Place the chicken on the rack and brush the tops thoroughly with the mustard mixture. Slide the Deluxe Layer through the lower layer’s handles.
Step 5
Place all Level 3 ingredients in a large bowl and toss until evenly coated. Arrange potatoes in an even layer on the Deluxe Layer.
Step 6
Close the lid and move slider to Select STEAM & CRISP, set temperature to 390°F, and set time to 18 minutes. Press START/STOP to begin cooking (PrE will display for approx. 12 minutes as the unit steams, then the timer will start counting down).
Step 7
When cooking is complete, remove the rack layer with the potatoes, transfer to a serving dish, and season with salt and pepper.
Step 8
Close lid and move slider to the AIR FRY/STOVETOP. Select BROIL and set time to 4 Press START/STOP to begin cooking. When broiling is complete, carefully remove the rack with the chicken from the pot. Stir the cabbage and season with salt and pepper. Serve with chicken and roasted potatoes.
Mustard-Glazed Chicken with Roasted Red Potatoes & Braised Cabbage
Step 1 of 8
Close lid and move slider to AIR FRY/STOVETOP. Select SEAR/SAUTE and set to 4. Open lid and select START/STOP to begin preheating. Allow unit to preheat for 5 minutes.
Add the butter and let melt. Add onions and salt and sauté onions until translucent, about 5 minutes. Stir in beer and simmer until foaming subsides, then add the mustard and cabbage. Continue to stir until the cabbage is coated in liquid. Simmer until cabbage is just wilted, about 5 minutes.
While the cabbage simmers, prepare the chicken. In a small bowl, add the olive oil, whole-grain mustard, coriander, apple cider vinegar, and whisk to combine.
Place the bottom layer of the Deluxe Reversible Rack in the lower position, then place the rack in the pot. Place the chicken on the rack and brush the tops thoroughly with the mustard mixture. Slide the Deluxe Layer through the lower layer’s handles.
Close the lid and move slider to Select STEAM & CRISP, set temperature to 390°F, and set time to 18 minutes. Press START/STOP to begin cooking (PrE will display for approx. 12 minutes as the unit steams, then the timer will start counting down).
Close lid and move slider to the AIR FRY/STOVETOP. Select BROIL and set time to 4 Press START/STOP to begin cooking. When broiling is complete, carefully remove the rack with the chicken from the pot. Stir the cabbage and season with salt and pepper. Serve with chicken and roasted potatoes.
