Slow Cooked Red Cabbage with Chicken

Seriously tasty and well worth the time and effort – a dish for a cold snap, full of wintery flavours and scents. And so adaptable to any meat really.

INGREDIENTS

1 tbsp olive oil / 1 kg chicken – I used breasts skin on but legs or thighs would work / 1 large brown onion sliced / 2 cloves of garlic sliced / 1 red cabbage sliced / 3 tbsp balsamic vinegar / 1 tbsp dark brown sugar / 1 tsp all spice / Zest and juice of 1 orange / 300 ml chicken stock / 250 ml red wine / fresh chopped flat leaf parsley

METHOD

  1. Preheat oven to 200c fan 180c
  2. Heat the oil in a large casserole dish. Add the onion and garlic. Cover with lid and cook gently for 10 minutes. Stir in the cabbage, balsamic vinegar, sugar and all spice. Cook for a further 5 minutes.
  3. Pour over the orange juice and zest, red wine and stock and bring to the boil. Cover with lid and transfer to the oven for 1 hour and ten minutes.
  4. After an hour pan fry the chicken skin side down til it is coloured.
  5. When red cabbage mixture is ready, remove from oven, take lid off and nestle your chicken pieces in the cabbage. Reduce oven to 180 c / 160c fan, then pop casserole back in the oven uncovered for 30 minutes til the chicken is golden and cooked through.
  6. Remove from the oven and scatter the parsley over the dish – serve with creamy mashed potatoes, or dauphinoise potatoes. Drizzle any spare juices over the potatoes. Fabulous!

4 thoughts on “Slow Cooked Red Cabbage with Chicken

    • Ha! You missed me! How lovely! I have been living in Madrid and doin glots of other things on the hospitality front. Cooking lots and sampling new dishes! Back out there in September- probably for good! Hope you are well!

      Like

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