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Chicken with Red Cabbage

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Serves: 4
50g / 2oz / 4 tbsp butter
4 large chicken portions, halved
1 onion, chopped
500g / 1 1/4lb red cabbage, finely shredded
4 juniper berries, crushed
12 cooked peeled chestnuts
120ml / 4fl oz / 1/2 cup full-bodied red wine
salt and black pepper

Heat the butter in a heavy flame proof casserole and lightly brown the chicken pieces. Transfer to a plate.

Add the onion to the casserole and fry gently until soft and light golden brown. Stir the cabbage and juniper berries into the casserole, season and cook over a moderate heat for 6-7 minutes, stirring once or twice.

Stir the chestnuts into the casserole, then tuck the chicken pieces under the cabbage so they are on the bottom of the casserole. Pour in the red wine.

Cover and cook gently for about 40 minutes until the chicken juices run clear and the cabbage is very tender. Check the seasoning and serve.

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