CHICKEN WITH BACON AND CABBAGE

Chicken With Bacon And Cabbage image

Provided by Florence Fabricant

Time 1h15m

Yield 4 servings

Number Of Ingredients 10

Ingredients

6 ounces slab bacon, diced
3 1/2-pound frying chicken, cut in eight pieces
1 cup chopped onion
2 cloves garlic, crushed
1 tablespoon white wine vinegar
6 cups chopped cabbage
1 cup dry white wine
1/2 teaspoon thyme
Freshly ground black pepper
1 tablespoon soft butter

Steps:

Fry bacon until golden in a heavy three-quart casserole. Remove bacon from pan and drain on absorbent paper.
Dry chicken pieces and brown them well, a few at a time, in the bacon fat in the pan. Remove chicken and set aside. Pour all but one tablespoon of the bacon fat out of the pan.
Saute the onion in the one tablespoon of bacon fat over low heat until soft but not brown. Add the garlic and saute a few minutes longer. Add the vinegar and deglaze the pan, scraping up any browned particles. Add the cabbage to the pan, cover and cook over very low heat until the cabbage is wilted, 10 to 15 minutes.
Stir in the wine, thyme, pepper and the bacon. Return the chicken to the pan. Cover and simmer over low heat about 35 minutes, until the chicken is done.
Arrange the chicken on a serving platter. Arrange the cabbage mixed with bacon alongside or around the chicken, draining it well to leave as much cooking liquid as possible in the pan. Cover to keep warm.
Briefly boil down the cooking liquid to thicken it slightly. Off heat, swirl in the butter bit by bit. Spoon some of the sauce over the chicken and the rest over the cabbage before serving.

Nutrition Facts : @context http, Calories 1160, UnsaturatedFat 49 grams, Carbohydrate 15 grams, Fat 80 grams, Fiber 5 grams, Protein 82 grams, SaturatedFat 25 grams, Sodium 589 milligrams, Sugar 7 grams, TransFat 1 gram