Posts Tagged ‘chicken with red cabblage’

  • Red cabbage is a member of the strangely named cruciferous family of vegetables (the four petals of their flowers are in the shape of a cross), together with broccoli, cauliflower, brussels sprouts, kale, and bok choy. These are super vegetables with many health benefits claimed for them.
  • Adapted from a Marcella Hazan recipe it has the advantage of being an all-in-one dish. The chicken stays beautifully moist under its warm overcoat of collapsed cabbage.
  • 1 chicken–cut up into eight or more pieces
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  • 1 red cabbage (at least 1lb/450gm)–quartered, the white stem removed, and thinly sliced
  • 1 largish onion–peeled and thinly sliced
  • 2 cloves of garlic–peeled and roughly chopped
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  • 6 tablespoons olive oil
  • 8 tablespoons red wine
  • salt and pepper
  • Choose a casserole or terracotta pot large enough to hold the chicken pieces in one layer.
  • Soften the onion and garlic in the oil until the garlic begins to colour–about 10 minutes.
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  • Add the cabbage and coat it well with the oily onion and garlic mix. Cook for 15 minutes, turning it over from time to time.


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  • Season the cabbage well, then bury the chicken pieces underneath it.
  • Pour over the red wine and cover the pot.
  • Cook for 40–45 minutes, turning the contents over from time to time and taking care it doesn’t burn.


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