| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Dairy |
|
Dujour05 |
1 |
servings |
INGREDIENTS
| 2 |
|
Whole chickens; (3 pounds) cut into |
|
|
; leg, thigh, and |
|
|
; breast pieces with |
|
|
; no breast bone |
| 1/2 |
c |
Olive oil |
| 1/4 |
c |
Garlic |
| 2 |
tb |
Rosemary |
| 2 |
tb |
Thyme |
| 1 |
tb |
Black pepper |
| 1/8 |
c |
Soy sauce |
| 1/8 |
c |
Red wine vinegar |
| 1/2 |
c |
Diced bacon |
| 1 |
sm |
Onion; (small) |
| 1 |
ts |
Chopped garlic |
| 1 |
sm |
Apple; (small) |
| 1 |
|
Head sliced red cabbage |
| 1 |
c |
Red wine |
| 1 |
c |
Red wine vinegar |
| 3/4 |
c |
Sugar |
| 1 |
|
Piece cinnamon stick |
| 1/8 |
ts |
Ground clove |
| 1 |
c |
Chicken stock |
|
|
Salt and pepper to taste |
| 2 |
tb |
Olive oil |
| 1/4 |
c |
Diced carrots |
| 1/4 |
c |
Diced onions |
| 1/4 |
c |
Diced celery |
| 1/2 |
c |
Diced garlic |
| 1/4 |
c |
Cream sherry |
| 1/2 |
c |
White wine |
| 3 |
c |
Chicken stock |
|
|
Salt and pepper |
INSTRUCTIONS
CHICKEN
CABBAGE
SAUCE
In a blender, add oil, garlic, rosemary, thyme, pepper, soy sauce and red
wine vinegar.
Puree and mix with chicken and let sit overnight in the refrigerator. Drain
the chicken and roast for 1 hour in a 350 degree oven, or until the juices
run clear and the chicken is cooked through.
Cabbage:
In a hot pan, render the bacon, add onion, garlic, apples and cook until
slightly brown.
Add cabbage and all other ingredients. Cover and cook until soft.
Sauce:
In a sauce pan, heat oil until smoking. Add all vegetables and cook until
brown.
Add sherry and white wine. Cook until dry. Add stock and cook down by 1/2.
Season with salt and pepper.
Serve the chicken with the cabbage and the sauce.
Yield: 4 servings
Converted by MC_Buster.
Recipe by: CHEF DU JOUR SHOW #DJ9222 - DON YAMAUCHI
Converted by MM_Buster v2.0l.
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