Slow Cooked Red Cabbage with Chicken

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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!

Chicken with peppers

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Pollo con peperoni – chicken at its most supreme

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Supper last night and I was in the mood for chicken…and for pasta…and I had some cream left over and a red pepper…so it had to be this dish…simple and such a refreshing change.

INGREDIENTS

400gm chicken fillet cut into strips

1 large red pepper deseeded and cut into strips

100 ml olive oil

2 small red onions peeled and thinly sliced

2 cloves of garlic peels and finely chopped

Teaspoon of dried red chillies

100 ml white wine

Salt and black pepper

8 cherry tomatoes quartered

Small bunch of flat leaf parsley finely chopped

150 ml soured cream – single would be fine too

METHOD

Heat half the oil in a large deep pan – a non stick wok with a lid would be dandy – or a stainless steel casserole pan. Add the onion and fry gently over a lowish heat for about 5 minutes until soft. Remove from pan into a bowl and put to one side.

Add the remaining oil – add the chicken – raise the heat to medium and brown the chicken for around 6-8 minutes.

Return the onion to the pan with the garlic and the dried chilli.

Pour in the wine and let it reduce by half. Add the red pepper slices.

Season with salt and black pepper. After 4 minutes stir in the tomatoes. 

Lower the heat, cover the pan and cook for around 25 minutes. Stir occasionally.

Remove the lid and stir in the cream. Add the chopped parsley and after a minute or so – serve with pasta.

A colourful southern Italian dish with more flavours than you could imagine.

Enjoy!

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