CIDER GLAZED CHICKEN AND CABBAGE

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Cider Glazed Chicken and Cabbage image

You can find a video on how to make this at Digitalcookbook.tv From The Irish Pub Cookbook by Margaret M. Johnson

Provided by Michelle_My_Belle

Categories     One Dish Meal

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

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