Danny's Killer Skillet Chicken & Cabbage Bake

Alright folks, sometimes you stumble onto a combo that just works. This skillet chicken and cabbage dish? It's one of those. It looks kinda fancy, tastes incredible, but honestly? Pretty straightforward to pull off. We're talking juicy chicken thighs with crispy skin, tender, slightly sweet purple cabbage, all swimming in this ridiculously creamy, savory sauce that gets a serious flavor boost from some top-shelf goodies. Forget boring weeknight dinners, this one's a showstopper!

Serves: 2-4 (depending on how hungry everyone is – scale up if needed!) Prep: About 20 minutes Cook: Around 1 hour total

The Goods You'll Need:

• 4 Bone-in, Skin-on Chicken Thighs (go for quality here, it makes a difference!)
• ½ head Purple Cabbage (love the color and how sweet it gets)
• About 3 tbsp The Olive Table EVOO (that good stuff!)
• Truffliest Truffle Salt (Use with respect! Start small, you can always add more)
• Freshly Cracked Black Pepper
• 2 Yellow Sweet Onions, thinly sliced
• 4 large cloves Garlic, thinly sliced (measure with your heart!)
• 1 tsp Italian Seasoning
• ½ tsp Crushed Red Pepper Flakes (or more if you like a kick)
• 2 ounces Cream Cheese, softened (key for that luscious sauce)
• 2-3 tbsp Hellenic Farms - Sweet Red Pepper and Graviera Cheese Spread (this stuff is magic – adds sweetness, tang, and cheesy goodness!)
• 2 cups Chicken Stock or Broth
• 1 cup Dry White Wine (something decent you'd happily sip)
• 2 tsp Cornstarch
• 1 cup Finely Grated Parmesan Cheese, divided (don't skimp!)
• Chopped Fresh Parsley for garnish (optional, but makes it pretty)

Gear You'll Need:

• A large, heavy ovenproof skillet (cast iron is king here, but a good Dutch oven works too)

Let's Cook This Thing:

1. Get Set: First off, preheat that oven to 350°F. Slice your cabbage half through the stem, then cut each half into 4 wedges, keeping the core attached so they don't fall apart. Pat those chicken thighs super dry with paper towels (this is CRUCIAL for crispy skin!). Season the chicken generously all over with Truffliest Truffle Salt (remember, go easy at first!) and a good amount of black pepper.
2. Sear That Chicken: Get your skillet roaring over medium-high heat. Add about 1 tablespoon of The Olive Table EVOO. When it shimmers, carefully place the chicken thighs skin-side DOWN. Let 'em sizzle and crisp up without moving them too much, about 5-7 minutes, until deeply golden brown. Flip 'em and sear the other side for about 5 minutes. Transfer the gorgeous chicken to a plate. Try not to steal all the crispy skin just yet.
3. Brown the Cabbage: Add the cabbage wedges to the skillet (might need another drizzle of EVOO). Season 'em with a little more Truffliest Truffle Salt and pepper. Sear until nicely browned and slightly wilted on both cut sides, about 5 minutes per side. Get some good color! Move the cabbage to the plate with the chicken.
4. Deglaze - Don't Waste Flavor!: Pour that white wine right into the hot skillet. Use a wooden spoon or spatula to scrape up all those amazing browned bits stuck to the bottom – that's pure gold! Let the wine bubble aggressively for about a minute, reducing slightly. Pour this flavor-packed liquid and the chicken stock into a bowl or measuring cup. Set aside. Give the skillet a quick wipe only if there are excessively burnt bits, otherwise, leave the goodness.
5. Build the Magic Sauce: Lower the heat to medium. Add the remaining 2 tablespoons of The Olive Table EVOO. Toss in the sliced onions, garlic, Italian seasoning, and red pepper flakes. Cook, stirring frequently, until the onions soften and start getting translucent and maybe a little golden, about 3-4 minutes. Now, stir in the softened cream cheese and that fantastic Hellenic Farms Spread. Keep stirring until they melt into the onions and garlic, making a beautifully messy, fragrant base.
6. Bring it Together & Thicken: Pour in the reserved wine/stock mixture you set aside, but hold back about 3 teaspoons in the bowl. Stir everything in the skillet. In that small bowl with the reserved liquid, whisk in the 2 teaspoons of cornstarch until it's completely smooth (no lumps allowed!). Pour this slurry into the skillet, whisking constantly as you pour. Bring the sauce to a gentle simmer; you'll see it thicken up nicely. Stir in half (about 1/2 cup) of the grated Parmesan cheese until it's melted and the sauce is velvety smooth. Turn off the heat. Give it a careful taste – add another tiny pinch of Truffliest Truffle Salt or pepper only if absolutely necessary (remember the cheese and spread are salty!).
7. Assemble & Bake (Round 1): Nestle those browned cabbage wedges back into the sauce in the skillet. Arrange the seared chicken thighs on top, making sure the skin side is UP. Spoon a little sauce over the cabbage here and there. Cover the skillet tightly with its lid or aluminum foil. Carefully slide it into your 350°F oven. Bake for 20 minutes.
8. Bake (Round 2 - Get Crispy!): After 20 minutes, carefully remove the cover (watch for steam!). Increase the oven temperature to 375°F. Put the skillet back into the oven, uncovered. Bake for another 10-15 minutes. You're looking for the chicken to be cooked through (internal temp should hit at least 165°F) with beautifully browned skin, and the cabbage should be perfectly tender.
9. Rest is Best: Pull that masterpiece out of the oven. Let it sit on the stovetop for 5 minutes before diving in. This lets the juices redistribute – trust the process! Sprinkle the remaining ½ cup of Parmesan cheese all over the top. Garnish with that chopped parsley if you're using it.
10. Serve it Up!: Bring the whole skillet to the table (on a trivet, please!). Spoon out generous portions, making sure everyone gets chicken, cabbage, and a hefty serving of that incredible sauce.

Seriously folks, the crispy chicken skin, the sweet tender cabbage, and that creamy, dreamy, slightly tangy, truffled sauce... it's just a winner. Enjoy!