| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
|
Poultry |
4 |
Servings |
INGREDIENTS
| 1 |
c |
Onion, sliced very thin |
| 1/4 |
c |
Olive oil |
| 1 |
ts |
Olive oil |
| 2 |
|
Garlic cloves, peeled and cut into 4 pieces each |
| 4 |
c |
Red cabbage, shredded fine |
|
|
Salt |
| 1 |
|
Chicken cut into 8 pieces |
| 1/2 |
c |
Dry red wine |
|
|
Freshly ground black pepper |
INSTRUCTIONS
Put the sliced onion, 1/4 cup oil and garlic in a saute pan, cook on
medium until onion turns a deep gold. Add shredded cabbage, stir to
coat well, sprinkle with salt. Cover pan and simmer cabbage for 40
minutes. Turn from time to time, until cabbage is tender and
considerably reduced in bulk.
Rinse chicken and pat dry. In a second pan, heat 1 tablespoon oil. Add
chicken in a single layer, skin-side down; brown well on both sides.
Transfer chicken to the pan with the cabbage. Add wine and a few
grinding of pepper, cover pan and continue cooking about 45 minutes.
The chicken will be very tender and the cabbage will have nearly
melted into a dark sauce.
Serves 2-4.
From Tuscon area newspapers, 1994, 3rd quarter, courtest Mike Orchekowski.
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/tn-94q3.zip
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