Recipe by Michelle_My_Belle
You can find a video on how to make this at Digitalcookbook.tv From The Irish Pub Cookbook by Margaret M. Johnson
Top Review by Pneuma
Mmmm very tasty! I enjoyed having this savory dish as it was a meal in one with the veggies incorporated in it. What I like most especially is the taste of the chicken soup with all the healthy veggies in it and the chicken's soft and very good. I followed the recipe as is using apple cider except that I served it with barley instead of potatoes. Thanks for sharing this, Michelle. Made for PRMR.
- 1⁄3 cup all-purpose flour
- 1 pinch salt & freshly ground black pepper (to taste)
- 6 (6 ounce) chicken breast halves, bone in, skin on
- 1⁄4 cup olive oil
- 4 -5 garlic cloves
- 3 carrots, peeled and thickly sliced
- 1 large onion, thickly sliced
- 3 bay leaves
- 1⁄2 cup golden raisin
- 2 tablespoons fresh flat-leaf parsley (minced)
- 2 tablespoons fresh rosemary
- 2 cups savoy cabbage (Or nappa only, shredded)
- 1 cup chicken stock
- 1 cup hard alcoholic cider (or apple cider)
Directions See How It's Made
- Preheat the oven to 325 degrees.
- Combine the flour, salt, and pepper in a shallow bowl.
- Dredge the chicken in flour mixture, shaking off excess.
- In a large skillet over medium heat, warm the oil.
- Add the chicken in batches and cook 3 to 4 minutes on each side or until lightly browned.
- Transfer the chicken to a large oven proof baking dish.
- Tuck garlic, carrots, onions and bay leaves in between the chicken pieces. Sprinkle with the raisins, parsley and rosemary.
- Place the cabbage on top, season with salt and pepper and pour stock or broth and cider over top.
- Cover with foil and bake for 1 1/4 hours to 1 1/2 hours or until the chicken is tender and cooked through.
- To serve, place a chicken breast in the center of each of 6 plates and spoon the vegetables and sauce over the top.
- Serve over mashed potatoes.