Chicken Fricassee with Red Cabbage
Yield
4 servingsPrep
30 minCook
90 minReady
120 minLow Cholesterol, Cholesterol-Free, Trans-fat Free, Low Carb, Very low in sodium, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 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
dry |
*
|
| 1 | x |
black pepper
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 237 | ml |
onions
thinly sliced |
|
| 59 | ml |
olive oil
|
|
| 5 | ml |
olive oil
|
|
| 2 | cloves |
garlic
peeled and chopped into 4 pieces |
|
| 946 | ml |
red cabbage
shredded finely |
|
| 1 | x |
salt
|
*
|
| 1 | each |
chicken
cut into 8 pieces |
*
|
| 118 | ml |
red wine
dry |
*
|
| 1 | x |
black pepper
|
*
|
Directions
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.
