Chicken Fricassee With Red Cabbage
I know it seems strange to be sharing a chicken recipe with you the day before Thanksgiving, but I just couldn’t resist. It’s that good. Technically I suppose you could use turkey instead of chicken, but today let’s just stick with the chicken.
In this dish the chicken is cooked smothered in red cabbage. By the time the chicken has finished cooking the cabbage has broken down into a sweet, dense sauce. We served it over polenta and it was heaven.
Chicken Fricassee With Red Cabbage
Adapted from Essentials of Italian Cooking
1 cup onion sliced very thin
1/4 cup extra virgin olive oil, plus 1 tablespoon
2 garlic cloves, peeled and halved
4 cups red cabbage, shredded fine (about 1 pound)
3-4 pound chicken, cut into 8 pieces
1/2 cup dry red wine
Fresh ground black pepper
Salt to taste
Put the sliced onion, 1/4 oil, and the garlic in a sauté pan and cook over medium heat until the garlic turns a deep gold. Add the cabbage, sprinkle with salt, and stir thoroughly until well coated. Reduce heat to a gentle simmer and cover. Cook cabbage for about 40 minutes, turning occasionally, until it becomes tender and has reduced.
Wash the chicken pieces and pat dry. In a separate pan, heat 1 tablespoon of olive oil over medium heat. Once oil is heated add chicken skin side down. Once browned, turn to brown the other side. Transfer all pieces, except for the breasts, to the cabbage pan. Turn the chicken over in the pan with the cabbage, add the wine and pepper. Place the lid on the pan, leaving it slightly askew to allow steam to escape, and continue cooking at a slow simmer. Turn the chicken occasionally, sprinkling once more with salt. After 40 minutes ad the breasts. Cook for about 15 minutes until tender and the meat comes easily off the bone.
Transfer everything to a warm platter and serve immediately.
Serves 4
Possibly Related Posts:
- Winter Squash is Delicious, Healthy, and in Season
- Moorish Badenjan Dip
- Eating Local in the Northwest
- How Does One Suddenly Go Vegan
- Slow Cooked Goat Shank With Alubia Criollo Beans
| Categories: | Meat & Poultry • Veggies | 2 Comments |
| Tags: | cabbage • chicken • chicken fricassee • Italian • Marcella Hazan • polenta • red cabbage |
2 Responses to “Chicken Fricassee With Red Cabbage”
November 30th, 2008 at 7:47 am
I went out to dinner the night after Thanksgiving, as if I needed to eat more. And low and behold there was a dish on the menu that sounded just like this minus the cabage. I had to order it as your picture had looked so good. It was delicious. I loved the combination of the creamy polenta and cripy chicken. Ok so now I am going to havetoo make this on my own. Thanks for inspiring me.
December 15th, 2008 at 9:56 am
Wonderful! I made it for guests and served it as suggested and they loved every bite! I cooked it a little longer than suggested because the chicken was a little chewy at the end of 40 minutes.
Leave a Reply