Chicken fricassee is a classic chicken stew, typically so thick that it's almost a sauté. This one-pot dish is delectably rich and comforting! In this version, 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. Serve it over creamy polenta for a dish that is pure heaven. It's an easy recipe that can be made any night of the week!
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.