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Chicken Fricassee with Red Cabbage















Low Cholesterol, Cholesterol-Free, Trans-fat Free, Low Carb, Very low in sodium, Low Sodium


1 cup onions
thinly sliced
¼ cup olive oil
1 teaspoon olive oil
2 cloves garlic
peeled and chopped into 4 pieces
4 cups red cabbage
shredded finely
1 x salt
1 each chicken
cut into 8 pieces
½ cup red wine
1 x black pepper


Put the sliced onion, ¼ cup oil and garlic in a sauté pan, cook on medium until onion turns a deep gold.

Add shredded cabbage, stir to coat well, sprinkle with salt.

Cover pan and simmer cabbage for 40 minutes.

Turn from time to time, until cabbage is tender and considerably reduced in bulk.

Rinse chicken and pat dry.

In a second pan, heat 1 tablespoon oil.

Add chicken in a single layer, skin-side down; brown well on both sides.

Transfer chicken to the pan with the cabbage.

Add wine and a few grinding of pepper, cover pan and continue cooking about 45 minutes.

The chicken will be very tender and the cabbage will have nearly melted into a dark sauce.


* not incl. in nutrient facts

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Nutrition Facts

Serving Size 118g (4.2 oz)
Amount per Serving
Calories 16879% of calories from fat
 % Daily Value *
Total Fat 15g 23%
Saturated Fat 2g 10%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 21mg 1%
Total Carbohydrate 3g 3%
Dietary Fiber 2g 8%
Sugars g
Protein 3g
Vitamin A 16% Vitamin C 72%
Calcium 5% Iron 4%
* based on a 2,000 calorie diet How is this calculated?


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