Braised Cabbage And Chicken Medley

God’s ultimate goal for us, however, is that we be truly conformed to the likeness of His Son in our person as well as in our standing… Jesus did not die just to save us from the penalty of sin, nor even just to make us holy in our standing before God. He died to purify for Himself a people eager to obey Him, a people eager to be transformed into His likeness… This process of gradually conforming us to the likeness of Christ begins at the very moment of our salvation when the Holy Spirit comes to dwell within us and to actually give us a new life in Christ. We call this gradual process progressive sanctification, or growing in holiness, because it truly is a growth process.

Jerry Bridges

CATEGORY	CUISINE	TAG	YIELD
Meats		Country liv, Poultry	4	Servings

INGREDIENTS

2	lb	Napa cabbage
3		Tatsoi, OR flowering bok
		choy optional
1	T	Butter
4		Chicken legs, thighs with
		drumsticks skinned
1		Carrot, peel slice diagonal
1		Onion, sliced
14 1/2	oz	Can chicken broth
1/2	t	Dried thyme
1/4	t	Ground black pepper, 2
2	T	All-purpose flour
2	T	Water

INSTRUCTIONS

Cut napa cabbage lengthwise into 8 wedges, keeping leaves attached to
core. If using tatsoi, cut bas off to separate into individual  leaves.
Set vegetables aside.  In 12-inch nonstick skillet, melt butter over
medium heat. Add  chicken and brown well on all sides. Remove chicken
to plate; set  aside. Add carrot and onion; saute 2 minutes. Add broth,
thyme, and  pepper; heat to boiling.  Arrange napa cabbage in single
layer in skillet. Top with chicken.  Cover and cook 20 minutes.
Sprinkle with tatsoi leaves. Cover and  continue to cook chicken and
vegetables until tender--about 10  minutes longer.  Meanwhile, in cup,
combine flour and water until smooth. With slotted  spoon, transfer
chicken and vegetables from skillet to serving plate;  cover and keep
warm. Stir flour mixture into liquid in skillet. Heat  to boiling,
stirring until thickened . Pour sauce over chicken and  vegetables.
Recipe by: Country Living (March 1998)  Posted to recipelu-digest by
"Nesb2@aol.com" <Nesb2@aol.com> on Mar  22, 1998

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Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 165 Calories From Fat: 72 Total Fat: 8g Cholesterol: 48.1mg Sodium: 387.1mg Potassium: 432.2mg Carbohydrates: 11.2g Fiber: <1g Sugar: 1.5g Protein: 13.1g