Best Chicken And Cabbage Griots Cookbook Recipes

Cider Glazed Chicken and Cabbage image

Provided by Michelle_My_Belle

Time 1h45m

Yield 4 serving(s)

Number Of Ingredients 14

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)

Steps:

Preheat the oven to 325 degrees.
Combine the flour, salt, and pepper in a shallow bowl.
Dredge the chicken in flour mixture, shaking off excess.
In a large skillet over medium heat, warm the oil.
Add the chicken in batches and cook 3 to 4 minutes on each side or until lightly browned.
Transfer the chicken to a large oven proof baking dish.
Tuck garlic, carrots, onions and bay leaves in between the chicken pieces. Sprinkle with the raisins, parsley and rosemary.
Place the cabbage on top, season with salt and pepper and pour stock or broth and cider over top.
Cover with foil and bake for 1 1/4 hours to 1 1/2 hours or until the chicken is tender and cooked through.
To serve, place a chicken breast in the center of each of 6 plates and spoon the vegetables and sauce over the top.
Serve over mashed potatoes.

Nutrition Facts : Calories 726.2, Fat 38.5, SaturatedFat 9, Cholesterol 166.4, Sodium 294.7, Carbohydrate 36.1, Fiber 4.2, Sugar 16.2, Protein 58.6

Chicken and Cabbage Saute image

Provided by Chef LadyRed

Time 40m

Yield 4 serving(s)

Number Of Ingredients 9

1 tablespoon olive oil
1 white onion (medium sliced)
5 mushrooms (medium sliced)
5 garlic cloves (chopped)
1/2 head cabbage (sliced and cut into 1 " chunks)
1/4 cup chicken broth
2 boneless skinless chicken breasts (6 oz cut into 1-inch pieces)
3/4 teaspoon salt
1/4 teaspoon pepper

Steps:

Heat oil in large pot over medium high heat.
Add garlic and chicken, saute until chicken is no longer pink.
Add onions and mushrooms, saute until onions are translucent.
Add cabbage, saute until cabbage is soft, about 5 minutes.
Add chicken broth and reduce heat to medium. Cover and cook about 7 minutes or until cabbage is tender.
Increase heat to medium high and saute 2 minutes or until liquid evaporates.