Cider Glazed Chicken and Cabbage

Submitted 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"

 

• Ready In: 1hr 45mins
• Ingredients: 14
• Serves: 4

ingredients

• 78.78 ml all-purpose flour
• 0.25 ml salt & freshly ground black pepper (to taste)
• 6 (1020.58 g) chicken breast halves, bone in, skin on
• 59.14 ml olive oil
• 4-5 garlic cloves
• 3 carrots, peeled and thickly sliced
• 1 large onion, thickly sliced
• 3 bay leaves
• 118.29 ml golden raisin
• 29.58 ml fresh flat-leaf parsley (minced)
• 29.58 ml fresh rosemary
• 473.18 ml savoy cabbage (Or nappa only, shredded)
• 236.59 ml chicken stock
• 236.59 ml hard alcoholic cider (or apple cider)

directions

1. Preheat the oven to 325 degrees.
2. Combine the flour, salt, and pepper in a shallow bowl.
3. Dredge the chicken in flour mixture, shaking off excess.
4. In a large skillet over medium heat, warm the oil.
5. Add the chicken in batches and cook 3 to 4 minutes on each side or until lightly browned.
6. Transfer the chicken to a large oven proof baking dish.
7. Tuck garlic, carrots, onions and bay leaves in between the chicken pieces. Sprinkle with the raisins, parsley and rosemary.
8. Place the cabbage on top, season with salt and pepper and pour stock or broth and cider over top.
9. Cover with foil and bake for 1 1/4 hours to 1 1/2 hours or until the chicken is tender and cooked through.
10. To serve, place a chicken breast in the center of each of 6 plates and spoon the vegetables and sauce over the top.
11. Serve over mashed potatoes.

Reviews

[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.