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Flattened Chicken with Pumpkin Butter and Braised Red Cabbage

Change it up this Fall season with this delicious Flattened Chicken with Pumpkin Butter and Braised Red Cabbage!
Course dinner, lunch, Main
Cuisine American
Prep Time 30 minutes
Cook Time 1 hour 30 minutes
Total Time 2 hours
Servings 4
Calories 1042kcal
Author Chef Billy Parisi

Ingredients

For the Chicken:

  • 1 whole roasting chicken
  • 7.5 ounce Smart Balance Butter and Canola Oil Blend
  • 1 cup canned pumpkin
  • 2 tablespoons of maple syrup
  • 2 tablespoons of chopped fresh sage
  • Kosher salt and fresh cracked pepper to taste

For the Cabbage:

  • 1 ounce Smart Balance Butter and Canola Oil Blend
  • 1 peeled and sliced red onion
  • 1 head of sliced red cabbage
  • ½ cup red wine vinegar
  • 1/3 cup of light brown sugar
  • Kosher salt and fresh cracked pepper to taste

Instructions

  • Preheat the oven to 400°.
  • Remove the backbone from the chicken using kitchen shears and lay it flat, skin side up on a sheet tray lined with parchment paper and bake in the oven for 60 to 70 minutes or until golden brown and cooked through.
  • In a medium bowl whisk together the butter, pumpkin, maple, sage and salt and pepper until combined. Keep cool.
  • Cabbage: In a large sauté pan over medium high heat add in the butterand cook the onions for 10 to 15 minutes or until browned and tender.
  • Next, add in the cabbage and sauté for 10 to 15 minutes over medium heat. Stir in the vinegar, brown sugar, salt and pepper and braise for 10 minutes.
  • Serve the cabbage alongside the roasted chicken with the pumpkin butter.

Nutrition

Calories: 1042kcal | Carbohydrates: 49g | Protein: 37g | Fat: 79g | Saturated Fat: 40g | Cholesterol: 294mg | Sodium: 631mg | Potassium: 1134mg | Fiber: 7g | Sugar: 35g | Vitamin A: 14988IU | Vitamin C: 129mg | Calcium: 194mg | Iron: 6mg