Chicken with red cabbage

Posted: June 13, 2010 by nietize in Chicken
Tags: , ,

From Chicken-the best ever recipe collection
Serves 4

50g butter
4 large chicken portions, halved
1 onion, chopped
500g red cabbage finely shredded
4 juniper berries crushed
12 cooked chestnuts
120ml red wine
salt and freshly ground black pepper

Heat the butter in a heavy flameproof casserole, add the chicken pieces and cook over a medium heat until lightly browned. Transfer to a plate.

Add the onion to the casserole and fry gently until soft and light golden brown. Stir the cabbage and juniper berries into the casserole, season and cook over a moderate heat for 6-7 minutes, stirring once or twice.

Stir in the chestnuts, then tuck the chicken pieces under the cabbage so that they are on the bottom of the casserole. Pour in the red wine.

Cover and cook gently for about 40 minutes until the chicken juices run clear when the thickest part of a portion is pierced with a skewer or knife and the cabbage is very tender. Adjust the seasoning to taste and serve garnished with thyme.

Lainey says that this is an autumn dish (because of the chestnuts, I think). I do have difficulties telling whether a dish is summer/winter; normally I just cook whatever tickles my fancy in the cookbooks I have. In this case, I just like red cabbage. My love affair with it started in a French bistro in Nottingham which served it as vegetables to accompany the main. I just love the taste and how it melts in your mouth when cooked properly.

This is one of those dishes where the chicken is a side dish to the vegetables (at least from my point of view).


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