Roasted Chicken Recipe
double chop | apple mostarda | braised red cabbage | anson mill cheddar grits
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Ingredients
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Roasted Chicken
Apple Mostarda
Braised Red Cabbage
Anson Mill Cheddar Grits
Method
Roasted Chicken
- 1
Prepare the Chicken
Preheat your oven to 425°F (220°C). Rinse the chicken under cold water and pat it dry with paper towels.
- 2
- 3
Roast the Chicken
Place the chicken on a roasting pan and roast in the preheated oven for about 1 hour and 15 minutes or until the internal temperature reaches 165°F (75°C). Let it rest for 10 minutes before carving.
Apple Mostarda
- 4
Prepare the Apples
Peel, core, and chop the apples into small cubes.
- 5
Cook the Mostarda
In a saucepan, combine the chopped apples, mustard seeds, apple cider vinegar, sugar, and water. Bring to a boil over medium heat, then reduce to a simmer.
- 6
Simmer
Let the mixture simmer for about 30 minutes, stirring occasionally, until it thickens. Remove from heat and let it cool before serving.
Braised Red Cabbage
- 7
Prepare the Cabbage
Remove the outer leaves of the red cabbage, cut it in half, and slice it thinly. Chop the onion.
- 8
- 9
Braised Cabbage
Add the sliced cabbage, apple cider vinegar, brown sugar, and salt to the pot. Stir well and cover. Cook on low heat for about 45 minutes, stirring occasionally, until the cabbage is tender.
