Cider Glazed Chicken and Cabbage |
|
 |
Prep Time: 15 Minutes Cook Time: 75 Minutes |
Ready In: 90 Minutes Servings: 4 |
|
You can find a video on how to make this at Digitalcookbook.tv From The Irish Pub Cookbook by Margaret M. Johnson Ingredients:
1/3 cup all-purpose flour |
1 pinch salt & freshly ground black pepper (to taste) |
6 (6 ounce) chicken breast halves, bone in, skin on |
1/4 cup olive oil |
4 -5 garlic cloves |
3 carrots, peeled and thickly sliced |
1 large onion, thickly sliced |
3 bay leaves |
1/2 cup golden raisin |
2 tablespoons fresh flat-leaf parsley (minced) |
2 tablespoons fresh rosemary |
2 cups savoy cabbage (or nappa only, shredded) |
1 cup chicken stock |
1 cup hard alcoholic cider (or apple cider) |
Directions:
1. Preheat the oven to 325 degrees.
2. Combine the flour, salt, and pepper in a shallow bowl.
3. Dredge the chicken in flour mixture, shaking off excess.
4. In a large skillet over medium heat, warm the oil.
5. Add the chicken in batches and cook 3 to 4 minutes on each side or until lightly browned.
6. Transfer the chicken to a large oven proof baking dish.
7. Tuck garlic, carrots, onions and bay leaves in between the chicken pieces. Sprinkle with the raisins, parsley and rosemary.
8. Place the cabbage on top, season with salt and pepper and pour stock or broth and cider over top.
9. Cover with foil and bake for 1 1/4 hours to 1 1/2 hours or until the chicken is tender and cooked through.
10. To serve, place a chicken breast in the center of each of 6 plates and spoon the vegetables and sauce over the top.
11. Serve over mashed potatoes.
|
|